Fructose Free Gluten Free Shrimp Bisque
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Learn more →Ingredients
4 servings
For the shrimp stock
- 1.5 lb large shrimp (21–25 count), shell-on
- 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
Ingredient noteSweet, rice, and fortified wines carry residual sugar including fructose that a low fructose diet limits (the alcohol itself is not the issue); the small splash used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
- 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
- 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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