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Raciónes: 4

Ingredientes

Cost per serving $2.44 view details
  • 2 Tbsp. butter
  • 1 sm onion minced
  • 2 c. bottled clam juice
  • 2 Tbsp. ThickenThin Not/Starch thickener
  • 1 lb cooked shrimp divided
  • 1/2 tsp dry tarragon
  • 2 Tbsp. tomato paste
  • 3/4 c. cream mixed with
  • 3/4 c. water
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Heat butter in a medium soup pot over medium heat. Cook onion 5 min, till softened. Stir in clam juice and bring to a boil. Reduce heat and simmer 10 min. Stir in thickener; whisk till smooth. Separate 8 shrimp; mix the rest in the pot and cook 1 minute, till heated through.
  2. Puree soup in a blender in batches; return to pot. Whisk in tarragon, tomato paste and cream mix. Bring to a simmer; cook 3 to 4 min for flavors to blend. Season to taste with salt and pepper. Transfer to bowls; garnish with remaining shrimp.
  3. This recipe yields 4 servings.
  4. Description: "A shortcut shrimp bisque, but rich and full of flavor nonetheless."

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Nutrition Facts

Amount Per Serving %DV
Serving Size 354g
Recipe makes 4 servings
Calories 330  
Calories from Fat 147 45%
Total Fat 16.71g 21%
Saturated Fat 9.45g 38%
Trans Fat 0.0g  
Cholesterol 217mg 72%
Sodium 731mg 30%
Potassium 482mg 14%
Total Carbs 18.97g 5%
Dietary Fiber 1.1g 4%
Sugars 5.73g 4%
Protein 25.58g 41%
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