Shrimp Bisque Can Be Dairy Free Too Recipes

SHRIMP BISQUE

Shrimp Bisque image

I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 3 cups.

Number Of Ingredients 13

Ingredients

1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 tablespoon chili powder
2 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Fresh cilantro, cubed avocado and additonal shrimp, optional

Steps:

In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.

Nutrition Facts :

SHRIMP BISQUE (CAN BE DAIRY FREE, TOO!)

Shrimp Bisque (can be dairy free, too!) image

I make this with shrimp usually but any fish would be great.

Provided by Erin Byrnes @travelbugger

Categories Soups

Number Of Ingredients 9

Ingredients

3 tablespoon(s) olive oil, extra virgin
2 tablespoon(s) minced garlic, about 2-3 cloves (can substitute onion or shallot)
3 tablespoon(s) butter (i use earth balance vegan butter spread, dare i say it might even taste more buttery than butter!)
8 ounce(s) shrimp (about 8 large)
1 1/2 cup(s) vegetable broth
1 1/2 cup(s) plain tomato puree or sauce
1 teaspoon(s) double concentrate tomato paste
1 cup(s) sweet corn
1 cup(s) creme fraiche, plain yogurt (for dairy free use plain soy yogurt)

Steps:

In medium sauce pot heat oil and butter on low. Let butter melt and add minced garlic. Let garlic sautee until slightly brown. If using onion/shallot sautee until translucent.
Once garlic is browned add shrimp. Brown shrimp on one side and turn. Cook through. Once cooked remove from pot.
Let oil cool in pot then add broth. Let simmer for one minute then add sauce and paste. Whisk to combine.
While broth and sauce are simmering dice up your shrimp. After sauce has simmer for a few minutes add shrimp back and corn. Let come to a low boil then slowly stir in creme or yogurt.
Top with some shredded cheddar or course bread crumbs.

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