Mango Fool Shrimp Bisque

Recipe Ingredients

1/2 cup	118ml	Olive oil
2 cups	220g / 7.8oz	Carrots - chopped (large)
1		Onion - chopped
4		Celery stalks - chopped
2		Red bell peppers - chopped
1 teaspoon	5ml	Minced fresh oregano
1 tablespoon	15ml	Minced fresh thyme
1 teaspoon	5ml	Minced fresh basil
2		Bay leaves
2 tablespoons	30ml	Chopped parsley
1 cup	237ml	White wine
1		Diced tomatoes - (28 oz)
1		Cayenne pepper
1 teaspoon	5ml	Freshly-ground black pepper
8 cups	1896ml	Water
2 tablespoons	30ml	Butter
3 tablespoons	45ml	Flour
1 lb	454g / 16oz	Peeled deveined medium shrimp - finely chopped
1 cup	237ml	Whipping cream
1 teaspoon	5ml	Hot pepper sauce

Recipe Instructions

Heat the oil in a large saucepan over medium heat. Cook the carrots, onion, celery, bell peppers, oregano, thyme, basil, bay leaves and parsley until softened, 15 minutes.

Add the wine and reduce by half, about 3 to 4 minutes. Add the tomatoes, cayenne and black pepper. Add the water. Simmer until the vegetables are very tender, 45 minutes. Puree the soup in batches and return to the saucepan.

Blend the butter and flour together with your fingertips. Whisk the mixture into the pureed soup and bring to a boil. Add the shrimp, cream and hot pepper sauce and bring to a simmer. Cook 1 to 2 minutes more.

This recipe yields 6 servings.

Each serving: 419 calories; 512 mg sodium; 157 mg cholesterol; 30 grams fat; 10 grams saturated fat; 20 grams carbohydrates; 16 grams protein; 3.83 grams fiber.

Source:
The Los Angeles Times, 01-30-2002

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