This tasty light shrimp bisque is made with evaporated milk instead of cream for a healthier option without losing any flavor.
Everyone loves a good bisque but sometimes they are so heavy. Either they have a ton of heavy cream or a thick roux.
I was thinking about my husband’s cousin Joey’s easy cream of crab soup. This one has evaporated milk in the recipe instead of a roux or cream. Maybe it would work with a shrimp bisque too.
I started with raw shrimp. This batch was already peeled but still had tails. I would leave the shells on including the tails for extra flavor when cooking the shrimp.
I also used vegetable stock. It gave the soup great flavor and eliminated the need to cut up celery, onions and carrots to make a base.
The result was a thin soup but we really liked the flavor.
Of course, you could always add in some cream. Maybe a pretty drizzle on top. Still, unless you really want the heavy texture you really don’t need it.
- 12 oz raw shrimp (approx. 1.5 cups)
- 1-2 bay leaves
- 1-quart vegetable stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon hot paprika
- 1 tablespoon tomato paste
- 2 tablespoons of sherry cooking wine
- 1 can (12 oz) evaporated milk
- Cook the shrimp with shell and tails on in broth with bay leaves, salt, pepper, and paprika until they just start to turn pink. Approx. 5 minutes
- Remove bay leaves and shrimp.
- Peel and chop shrimp. Set aside
- Add milk, tomato paste to the stock. Simmer for 5 minutes.
- Add sherry and shrimp.
- Simmer for 2 minutes then serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 144Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 112mgSodium: 1492mgCarbohydrates: 9gFiber: 0gSugar: 2gProtein: 15g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.