Dairy Free Shrimp Bisque

Gluten-Free, Lactose-Free, Dairy-Free, Sugar-Free, Keto, & Paleo

Positive Nutrition Aspects

Brain and Heart-Healthy Food, Healthy Protein, Carotenoid-Rich Food, Potassium-Rich Food, Zinc-Rich Food, Magnesium-Rich Food, Vitamin B6, B9, & C-Rich Food

Equipment Needed

1. Instant Pot (if doing the Instant Pot variation)
2. Colander
3. Measuring Spoons
4. Measuring Cup
5. Medium Sized Bowl
6. Immersion Blender
7. Large Slotted Spoon
8. Pot (if doing the stove and pot variation)
9. Stove (if doing the stove and pot variation)

Ingredients

8 ounces onion or leeks (preferred) diced
8 ounces carrots peeled and diced
8 ounces celery diced
16 ounces shrimp peeled and deveined (save the shells for the broth)
2 cloves garlic, peeled and sliced or minced
2 tablespoons oil (chef preference avocado oil)
1 to 2 teaspoons sea salt to taste
1 teaspoon pepper
¼ cup sherry or red/white wine (optional)
½ teaspoon thyme
1 bay leaves
1 can (15 oz) organic crushed tomatoes
1 can (15 oz) organic tomato sauce
1 can (13.5 oz) coconut milk
16 oz water

Instructions - Cooking with Instant Pot

1. Clean, prepare and dice the vegetables (onion or leek, celery, carrot). Chop or mince the garlic.

2. Peel and devein the shrimp (reserve the shells to use for the broth). Cut the shrimp into small pieces.

3. Saute the shells in one tablespoon oil for 5 minutes in the instant pot.

4. Add the 16 ounces of water.

5. Using the saute setting, bring to a boil for 15 minutes.

6. Pour out the stock into a bowl. Use the slotted spoon to remove the shells from the stock. Discard the shells.

7. Saute the onion or leek, garlic, carrot, and celery for 5 to 8 minutes.

8. Add the stock from the shells.

9. Add the crushed tomatoes, tomato sauce, sherry, or wine (optional) and spices and herbs. Set to pressure cook for 10 minutes.

10. Remove the bay leaves.

11. After pressure cooking, let the pressure off following the safety instructions provided with the Instant Pot. Immersion blend the mixture until smooth.

12. Add the coconut milk and using the saute setting, bring it to a boil.

13. Add the cutup shrimp and cook again on the saute setting for 5 minutes. At this point, there are two options. One is to have chunky shrimp bisque and the other is to immersion blend it until it is smooth. Both are great options.

14. Serve and enjoy.


Instructions - Cooking on Stove

1. Clean, prepare and dice the vegetables (onion or leek, celery, carrot). Chop or mince the garlic.

2. Peel and devein the shrimp (reserve the shells to use for the broth). Cut the shrimp into small pieces.

3. Saute the shells in one tablespoon oil for 5 minutes over medium heat on the stove.

4. Add the 16 ounces of water.

5. Bring to a boil and reduce to a simmer/slow rolling boil for 15 minutes.

6. Pour out the stock into a bowl. Use the slotted spoon to remove the shells from the stock.

7. Saute the onion or leek, garlic, carrot, and celery for 5 to 8 minutes over medium heat in the pot.

8. Add the stock from the shells.

9. Add the crushed tomatoes, tomato sauce, sherry, or wine (optional) and spices and herbs. Bring to a boil and then reduce to a slow rolling boil for 30 minutes.

10. Remove the bay leaves.

11. Immersion blend the mixture until smooth.

12. Add the coconut milk bring to a boil over medium heat.

13. Add the cutup shrimp and cook again over medium heat for 5 minutes. At this point, there are two options. One is to have chunky shrimp bisque and the other is to immersion blend it until it is smooth. Both are great options.

14. Serve and enjoy.



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