Low Sodium Gluten Free Shrimp Bisque

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

4 servings

For the shrimp stock

1.5 lb large shrimp (21–25 count), shell-on
Simple Truth Extra Large Shrimp Cooked Peeled & Deveined Tail On Simple Truth Jumbo Raw Shrimp Peeled & Deveined Tail Off Extra Large EZ Peel Shrimp 21/25 Shrimp Cooked 51-60 Count Medium Previously Frozen Service Case - 1 Lb Shrimp Cooked Tail On 26-30 Count Per Pound Extra Large Previously Frozen - 1 Lb
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4 cups water
1 bay leaf
½ tsp black peppercorns

For the bisque

3 tbsp unsalted butter
1 cup celery, finely diced (about 3 stalks)
1 cup carrots, finely diced (about 2 medium)
3 tbsp tomato paste
⅓ cup dry sherry
3 tbsp cornstarch
3 tbsp cold water
1 cup heavy cream
1 tsp smoked paprika
¼ tsp cayenne pepper
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)
1 tbsp fresh lemon juice (optional)

Instructions

1
Peel and devein the shrimp, reserving all shells. Set the peeled shrimp aside in the refrigerator. Combine the shells, 4 cups water, bay leaf, and peppercorns in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes, until the stock is fragrant and lightly pink-orange. Strain through a fine-mesh strainer, pressing the shells firmly to extract all liquid; discard the solids. You should have about 3 cups of stock.
2
Melt the butter in a large pot or Dutch oven over medium heat. Add the celery and carrots and cook, stirring occasionally, until softened and the celery is translucent, about 7–8 minutes.

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