Trying to eat healthier when you are told to stay away from gluten or dairy products can be difficult, but I have began my hunt for tasty recipes to satisfy my hunger.
Finding a few recipes to try I set out to wrangle a non-dairy bisque for my 'Souper' week of light eating.
A steamed side of semi-soft broccoli florets with a splash of lemon along side an exact cup of shrimp bisque put a smile on my face. I also have to satisfy my hubby's appetite, and convince him he too will benefit from a trimmer me and him...
Non-Dairy Shrimp Bisque
1 lb shrimp, peel and then set aside, reserving peels for added stock flavor 2 tablespoons olive oil, divided 1 onion, finely chopped 2 celery stalks, chopped 1/2 cup white wine 2 cups shrimp stock 2 cups vegetable stock 2 tablespoons paprika 2 tablespoons garlic powder 1 chipotle pepper 1/2 cup soy milk powder 1/2 cup soy yogurt 1 cup soy milk (be careful I almost opened a box of vanilla) 1 6 oz can tomato paste
In a large stockpot or saucepan over medium-high heat, heat 1 tablespoon of the oil, adding the shrimp peels, and cook until the peels begin to brown, about 6-10 minutes; set aside; then add shrimp meat and cook 3-4 minutes until done, and then place in a small bowl; set aside.
Add stock and boil for about five minutes; pour into bowl; add chipotle pepper and set aside (chipotle will turn water and add smokey flavor).
In the same stockpot, heat the remaining 1 t. olive oil, adding the onion and celery once hot. Cook, stirring occasionally, until the onion is translucent, about 6 minutes. Stir in wine. Cook until the wine is completely absorbed. Remove chipotle and stir in the fish and vegetable stock along with seasonings and bring pot to a simmer. Cover and let simmer for about 45 minutes reducing by half (intensifies the flavor).
In a small saucepan, combine the soy milk powder and a small amount of water, stirring to dissolve. Once dissolved, whisk in the soy yogurt and soy milk and set over medium-low heat, stirring until mixture is consistent and slightly thickened, and set aside.
Working in batches, combine the soup, shrimp and the soy milk mixture in the food processor, blending until pureed. Return the soup to the stockpot and whisk in the tomato paste, and cook until desired consistency and temperature, adding more stock as needed.
Many people do not make bisque because it can be time consuming, but I promise this is one of the quickest bisque recipes I have done on my own. You may substitute lobster if desired.
For an added spicier flavor puree the chipotle pepper; add it to some olive oil and swirl into the top...
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
www.wine.cookappeal.com- About Us