Bella Luna's Roasted Shrimp Bisque

Total Time: 1 hr 20 mins Preparation Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 lbs shrimp
• 5 celery ribs, cut into medium pieces
• 4 carrots, cut into medium pieces
• 2 large onions, cut into medium pieces
• 4 garlic cloves, chopped
• 2 tablespoons olive oil
• 1 cup wine
• 1 ounce cognac
• 3 tablespoons tomato paste
• 1 quart chicken stock
• 1 1/2 cups fat free sour cream
• 1 1/2 cups nonfat yogurt, plain
• 3 tablespoons flour
• 2 cups tomatoes, diced
• 1 cup corn, fresh from the cob
• 1 cup crouton, freshly baked
• 1/4 cup fresh basil, chopped

Recipe

• 1 peel shrimp, saving the shells, heads and tails.
• 2 heat up a stock pot and add oil.
• 3 stir in the shells, heads and tails, and roast.
• 4 when the color turns reddish add the vegetables and roast.
• 5 now add the tomato paste and roast for a few more minutes, then add the flour and flame it with the cognac.
• 6 next add the chicken stock, wine, 2 ups tomatoes, sour cream, yogurt and bring to a boil.
• 7 lower the heat to a simmer for 20 minutes.
• 8 remove from the heat and pour through a strainer into a blender.
• 9 blend and seson with salt and pepper.
• 10 place a saute pan over medium heat.
• 11 put the corn and shrimp in the pan for blackening.
• 12 the corn may pop slightly so be careful.
• 13 remove from heat once the shrimp and corn have good coloring.
• 14 warm soup bowls, add the liquid and garnish with the blackened corn, and shrimp and fresh basil and croutons.