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Ingredients

• 12 ounces shrimp (30-40 per pound), shell-on
• 1 onion, chopped, divided
• 1 carrot, peeled and sliced
• 1 stalk celery (with leaves), sliced
• 1/2 cup dry white wine
• 1/2 teaspoon black peppercorns
• 1 bay leaf
• 3 cups water
• 1 tablespoon extra-virgin olive oil
• 4 ounces mushrooms, wiped clean and sliced (about 1 1/2 cups)
• 1/2 green bell pepper, chopped
• 1/4 cup chopped scallions
• 2 tablespoons chopped fresh parsley
• 1/4 cup all-purpose flour
• 1 1/2 cups low-fat milk
• 1/4 cup reduced-fat sour cream
• 1/4 cup dry sherry
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• Dash of hot sauce

Description

A Broth Made From Shrimp Shells, Wine And Aromatic Vegetables Makes A Richly Flavored Base For This Bisque. A Dollop Of Reduced-fat Sour Cream Is All You Need For A Luxurious Finish.

Eating Well