Servings: 4 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 1lb Shrimp – deveined and shelled
- 2 tbsp Unsalted butter
- ½ cup Onions – diced
- 2 tbsp Tomato Paste
- 16 oz Clam juice
- 2 tbsp Thick-it-up
- 1 cup Heavy whipping cream
- ½ cup Water
- 1 tbsp Cooking wine
- ½ tsp Leaf tarragon – chopped
Instructions
- In boiling water, cook shrimp for 2-4 minutes until they curl and turn pink. Drain the water, then soak them in cold water until they are cold to the touch—reserve 8 shrimp for garnish. Set aside.
- Melt butter in a medium pot over medium heat—sauté onion for about 5 minutes or until tender. Mix in the tomato paste and cook, while stirring, for another 1 minute.
- Add in the clam juice and bring to a boil. Then, simmer for 10 minutes on low heat. Whisk in the thickener until smooth. Cook for 30 seconds or until shrimp is heated through.
- In batches, puree the soup in the blender. Using a fine mesh sieve, strain the soup back into the pot, pressing firmly on the solids to extract all liquids. Pour in the cream, water, and cooking wine. Simmer for about 3 minutes, allowing flavors to combine. Add the tarragon and season with salt and pepper to taste.
- Serve with the remaining shrimp on top.
Nutrition Facts
Calories: 417.6kcal
Fat: 29.8g
Protein: 25.3g
Fiber: 3.6g
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Shrimp Bisque
For maximum safety and quality, best to eat refrigerated soup within 3-4 days or freeze it. Also, leave soup at room temperature for less than 2 hours. Avoid placing a sizable pot of hot soup inside your refrigerator.