Shrimp Bisque

This evening we had a shrimp bisque, made with soy milk because it is a fasting period. Delicious.

Ingredients

  • 2 tablespoons coconut oil or butter
  • 2 tablespoons onion, finely diced
  • 1 celery stalk, finely diced (about 1/4 cup)
  • 1 small carrot, grated (about 1/2 cup)
  • 3 tablespoons flour (all-purpose wheat flour or white rice flour)
  • 1 tablespoon tomato paste
  • 1 cup vegetable chicken broth
  • 1 cup milk (soy milk for fasting periods)
  • 1/2 cup dry white wine (or additional 1/2 cup milk)
  • 1 bay leaf
  • 1/2 teaspoon dried or 1 teaspoon fresh thyme leaves
  • 1 teaspoon soy sauce (gluten-free, if necessary)
  • 3/4 pound raw shrimp (cut into pieces)
  • 2 teaspoons fresh lemon juice
  • Pinch of salt, or to taste
  • Optional garnish: fresh parsley, cilantro, or thyme leaves

Instructions:

1.Melt the butter or coconut oil in a large skillet over medium high heat.
2. Add the onions, celery, and carrots. Saute until soft, about 5 minutes.
3. Add the flour and tomato paste and cook and stir 30 seconds. (this was very thick so after adding liquid below, I used an immersion blender to help it blend)
4, Immediately stir in the broth, milk, and wine (if using), and whisk until combined.
5. Add the bay leaf, thyme, and soy sauce. Bring to a boil.
6. Reduce, simmering, stirring occasionally, for about 10 minutes. 7. Add the shrimp or lobster pieces and cook until completely heated through, about 2 minutes.
8. Remove bay leaf. Stir in lemon juice and add salt to taste. (I also used the immersion blender to blend the shrimp into the bisque, this helped with texture, as the soy milk doesn’t thicken quite the same as regular milk).

Serve with optional garnish.

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