Busters Recipes

Shrimp Bisque
1 small onion
1 garlic clove
1 1/2 pounds cooked, deveined, and peeled large shrimp
1 tablespoon olive oil
1 bay leaf
1/2 cup dry white wine
2 medium baking potatoes, peeled and diced
2 cups bottled clam juice
1 tablespoon tomato paste
3 cups lowfat milk
2 tablespoons cornstarch
1 teaspoon fresh lemon juice
Salt and pepper
Tabasco sauce (optional)
Finely chop the onion and mince the 1 garlic clove. Coarsely chop the
shrimp; set aside.
In a large saucepan, heat the 1 tablespoon olive oil over medium-high heat
until hot. Add the chopped onion and minced garlic and cook, stirring, for 2
minutes. Add the bay leaf and 1/2 cup wine and reduce it over high heat by
half. Add the 2 diced potatoes, 2 cups clam juice, and 1 tablespoon tomato
paste. Stir to combine and bring the mixture to a boil. Reduce the heat to
medium, cover the pan, and cook for 10 minutes. In a medium saucepan, bring
2 1/2 cups of the milk to a simmer. In a small bowl, whisk together the
remaining 1/2 cup of milk with the 2 tablespoons
cornstarch. Whisk the cornstarch mixture into the hot milk until combined.
Stir the hot milk mixture into the soup base. Cook, stirring, over medium
heat until slightly thickened, about 5 minutes. Stir in the chopped shrimp,
lemon juice, and salt and pepper and cook until heated through. Taste the
bisque for seasonings and serve with Tabasco sauce, if desired.

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