Creamy Shrimp and Potato Bisque
Yields
4 ServingsPrep Time
15 MinutesCook Time
45 MinutesTotal Time
1 HourIngredients
- 1 lb shrimp peeled and deveined, shells reserved
- 2 tbsp butter
- ½ cup onion, diced
- ¼ cup celery stalk, diced
- ½ cup potato, peeled and diced
- 2 tbsp garlic cloves, minced
- 2 tbsp tomato paste
- 1/4 cup dry white wine
- 3 cups low-sodium seafood low-sodium or chicken broth
- 1 cup milk
- ¼ cup sour cream reduce fat
- 1 tbsp Dash™ Salt-Free Original Seasoning Blend
- Fresh parsley, chopped (for garnish)
With diced potatoes and Dash™ Salt-Free Original Seasoning Blend -seasoned shrimp, this soup is the perfect way to warm up on a chilly evening. Plate with chopped parsley for that final touch.
Directions
- In a pot over medium-high heat, add the reserved shrimp shells and 3 cups of broth. Bring to a boil, then reduce the heat and simmer for 10 minutes. Strain and set the stock aside.
- In a pot, melt the butter over medium heat. Add the diced onion, celery, potato, and minced garlic. Sauté until the vegetables are softened and fragrant.
- Stir in the tomato paste and cook for 1-2 minutes. deglaze the pot with the white wine and cook until the liquid reduces slightly.
- Pour in the prepared shrimp stock. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Transfer the soup to a blender in batches, blending until smooth.
- Stir in the milk, and sour cream and add the peeled shrimp. Simmer for 3-4 minutes, or until the shrimp are cooked through and opaque.
- Season the bisque with Dash™ Salt-Free Original Seasoning.
- Garnish with fresh chopped parsley and serve warm.
Tips
- Chef’s Tip - To save time, use precooked shrimp and store-bought seafood or chicken broth. This skips the step of making homemade stock while still delivering great flavor in your bisque.
