Low carb bisque with a delightful flavor. Ingredients 1 1/2 pound Shrimp 26 to 30 count, peeled and devained -- Bisque -- 1/3 cup Extra virgin olive oil 3 each Garlic cloves 1/3 cup Onion chopped 1/2 cup All-purpose flour 3 cup Low sodium chicken broth 3/4 cup Fresh basil loosely packed 4 cup Tomato sauce 2 cup Tomato juice 1 cup Half and Half - Non Fat or heavy cream 1 tablespoon Splenda or sugar 1/2 teaspoon Salt to taste 1/2 teaspoon White Pepper to taste 1 cup Croutons optional

Instructions
Finely chop basil. Place garlic and onion in food processor. Blend until finely chopped. Heat olive oil in large heavy saucepan. Cook garlic and onions 5 or 6 minutes or until transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not allow to brown. Slowly add chicken broth, whisking to remove any lumps. Add 1/2 cup basil. Bring to a boil. Reduce heat and simmer 8 to 10 minutes. Whisk in tomato sauce, tomato juice. Simmer an additional 10 minutes. Skim froth from top if it forms. Whisk in cream and bring back to simmer. Skim froth if any.

Meanwhile steam or sautee shrimp until pink, 3 or 4 minutes. Place a little of the soup and all but 8 shrimp in a food processor and blend into a paste. Fold ground shrimp into bisque mixture. Add Splenda and season with salt and pepper. Place in bowls. Float one shrimp on top of each bowl and garnish with croutons and remaining basil.


Note: Can be made with lobster, crab, imatation crab, calamari or combination of any.


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Yields: 8 Servings    posted as 161404
    

notes: 

Cuisine:   Uncategorized

Main Ingredient:   Shrimp