|
 |
||
|
|
|||
The Recipe Instructions |
|||
Ingredients
2 lb fresh shrimp, -=or=- scampi, lobster or
1 tbsp safflower, -=or=- virgin olive oil
1 leek cleaned & sliced coarsely
1 small carrot, peeled and sliced
1 celery stalk, sliced
2 shallots, peeled and chopped
1 garlic clove peeled & minced
1 tbsp tomato puree
1 1/2 cup dry white wine
2 qt water
1 chicken bouillon cube crushed
1 pinch saffron
HERB BOUQUET
1/2 tsp thyme, and
1/2 bay leaf, and
6 fresh parsley stems (tied in cheese, cloth)
FOR THE BISQUE
1 salt and pepper to taste
4 tbsp cornstarch
4 tbsp non-fat powdered milk
1/2 tsp cognac, armagnac or brandy
4 basil leaves, minced
1 tsp tarragon, minced
1 tbsp minced chives
Directions
SEPARATE THE TAIL from the shrimp and remove the meat, reserving all
shells, claws, heads and so forth. If you wish, devein the tails, then
cover and refrigerate. Coarsely chop the heads and shells, reserving 4
heads for decoration, if you have them. In a large saucepan, heat the
oil over moderate heat, then add the shrimp shells and cook them.
Stir slowly but continuously for 5 minutes. Add the vegetables and
tomato puree and cook another 5 minutes, stirring. Add the wine and
bring to the boil for 30 seconds, scraping the bottom to dissolve any
coagulated juices. Add the water, bouillon cube, saffron and herb
bouquet. Return to a simmer and cook, covered, for 1 hour. Pour the
stock through a fine strainer into a bowl, pressing down on the
vegetables and shrimp shells with a soup ladle to extract all of the
liquid. (For a finer result, strain again through cheesecloth.)
Return the stock to the boil. Moisten the cornstarch in a little cold
water, then add it to the saucepan and boil for 4 minutes. Taste for
salt and pepper. (The recipe can be prepared ahead to this point and
refrigerated.) Bring the stock to a simmer. Add the shrimp tails and
let them cook a bare 2 minutes (for small or medium), or 3 minutes
for extra large. Remove immediately with a slotted spoon and divide
them among 4 heated soup plates. Pour the stock into a blender, add
the powdered milk and cognac. Blend until smooth and homogeneous.
Pour immediately into the soup plates over the shrimp tails. Garnish
each dish with an equal amount of the herbs and a shrimp head
(optional). This rich-tasting bisque has only 90 calories per serving.
Servings: 4
Diet Diet Shrimp Bisque Recipe brought to you by Diet Recipes To-Go
|
Lycopene rich foods (includes apricots, red bell peppers and tomato puree) The chemical lypcopene is a natural coloring compound and member of the phytochemical group known as 'carotenids'. Lycopene is the reason for the deep red colour of a good number of foods. Unlike many nutrients, this useful phytochemical is not damaged during the cooking process, but is in actuality enhanced by going through the cooking process. . Lycoprene's key value is that it is an antioxidant and appears to be of use in the fight to reduce the chances of cancer. Lycopene is the most potent quencher of singlet oxygen, which is correlated with skin aging. It is also thought to hamper the growth of diseases affecting arterial blood vessels. The Atkins’ Diet Originating way back in the 1960s, the atkins diet achieved most of its fame during the last few years. Popular with many famous celebrities, it claims to allow fat reduction whilst allowing foods that are normally considered bad for diets, like lamb and hard cheese. On the atkins diet you are encouraged to eat meat and fat, avoiding carbohydrates almost completely. It is referred to as a low carbohydrate/high protein, weight loss regime. With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour. With the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil. |