Shrimp Tomato Bisque
1/3 cup refined coconut oil (other oils may be substituted)
2 tablespoons extra virgin olive oil (for flavor)
1/2 medium sized onion, chopped
1 large stalk organic celery, chopped
1/4 cup green pepper, chopped
2 cloves garlic, chopped
1 lb uncooked wild caught shrimp (preferably buy them not peeled)
1 can (14.25 oz) Health Valley (or other) chicken broth
1 cup crushed tomatoes
1 cup tomato sauce
splash of white wine
4-6 tablespoons potato starch (corn starch or white flour can be substituted)
8 oz crème fraîche
salt and pepper
- Saute the onion, celery, and green pepper in the coconut oil until tender. Add the garlic and olive oil, and cook a few minutes longer. Then place them all in a ~5 qt saucepan.
- If the shrimp are unpeeled, peel and devein the shrimp and save the peels. Boil the peels in a small amount of water in a small saucepan (to capture the flavor). Add the water to the large saucepan and discard the peels.
- If the shrimp are large, cut them into small pieces (approx 75 pieces total per pound of shrimp).
- Add the chicken broth, crushed tomatoes, and tomato sauce to the saucepan. Bring to a boil and add the white wine.
- Add the shrimp, and simmer about 1/2 hour or more.
- Thicken the soup with potato starch (mix the potato starch with cold water, shake until completely suspended and add slowly to the soup while stirring.)
- While the soup is simmering, fold in the crème fraîche.
- Salt and pepper to taste.
- If desired, cooked rice can be added upon serving.
