Thursday, March 5, 2015

Shrimp Tomato Bisque Recipe

I don't have many recipes that I made completely on my own, but this is one.  It always turns out well:


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.


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