Shrimp Bisque Can Be Dairy Free Too Recipes

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SHRIMP BISQUE



Shrimp Bisque image

I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 3 cups.

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 tablespoon chili powder
2 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Fresh cilantro, cubed avocado and additonal shrimp, optional

Steps:

  • In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.

Nutrition Facts :

SHRIMP BISQUE (CAN BE DAIRY FREE, TOO!)



Shrimp Bisque (can be dairy free, too!) image

I make this with shrimp usually but any fish would be great.

Provided by Erin Byrnes @travelbugger

Categories     Soups

Number Of Ingredients 9

3 tablespoon(s) olive oil, extra virgin
2 tablespoon(s) minced garlic, about 2-3 cloves (can substitute onion or shallot)
3 tablespoon(s) butter (i use earth balance vegan butter spread, dare i say it might even taste more buttery than butter!)
8 ounce(s) shrimp (about 8 large)
1 1/2 cup(s) vegetable broth
1 1/2 cup(s) plain tomato puree or sauce
1 teaspoon(s) double concentrate tomato paste
1 cup(s) sweet corn
1 cup(s) creme fraiche, plain yogurt (for dairy free use plain soy yogurt)

Steps:

  • In medium sauce pot heat oil and butter on low. Let butter melt and add minced garlic. Let garlic sautee until slightly brown. If using onion/shallot sautee until translucent.
  • Once garlic is browned add shrimp. Brown shrimp on one side and turn. Cook through. Once cooked remove from pot.
  • Let oil cool in pot then add broth. Let simmer for one minute then add sauce and paste. Whisk to combine.
  • While broth and sauce are simmering dice up your shrimp. After sauce has simmer for a few minutes add shrimp back and corn. Let come to a low boil then slowly stir in creme or yogurt.
  • Top with some shredded cheddar or course bread crumbs.

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