cajun shrimp bisque
don’t let the name fool you…this isn’t a thick, rich & full of cream kind of bisque. it’s more like a welcome back to reality after a holiday, your pants are a little tight & you don’t need the guilt kind of bisque.
lightened up with lowfat, or even skim milk, this subtly spicy soup, with a touch of sweetness, was one of the very first recipes in my cooking repertoire. pair it with some sourdough & call it a {guilt-free} meal!
serves 6
4 cups lowfat or skim milk
2 cups potatoes, peeled & diced
1/2 cup celery, finely chopped
pinch of freshly ground black pepper
2 teaspoons, or more to taste, cajun seasoning (like tony chachere’s)
1 4 ounce can chopped green chiles
1 14.5 ounce can creamed corn
1 pound medium shrimp, peeled & deveined
1. combine milk, potatoes, celery, pepper & cajun seasoning in a large stock pot, or dutch oven, over medium to medium high heat. bring to a boil, then reduce heat & simmer for 10 minutes.
2. stir in the chiles & corn. turn the heat slightly above medium & bring to a boil once again, being careful not to scald the milk. add shrimp. reduce the heat to medium & cook for about 2 minutes, until shrimp are pink & opaque. adjust seasoning & serve.
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delish!