Shrimp Bisque

IMG_1778This recipe from Paleo Comfort Foods looked complicated but definitely wasn’t.  I skipped a step (cooking the shrimp shells in the broth and draining it) cutting 20 minutes off the cooking time and don’t think it impacted the taste.  The whole family loved it.  You could also make it with crab instead of shrimp, might try that next time.

  • 1 lb raw shrimp (or crab)
  • 3 cups chicken broth
  • 2 tablespoons coconut oil
  • 3 chopped leeks (white and light green parts)
  • 4 cloves garlic, minced
  • 2 teaspoons Old Bay seasoning (homemade recipe in link)
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup brandy
  • 1/4 cup dry sherry
  • 2 tablespoons ghee
  • 2 tablespoons bacon fat
  • 1/4 cup almond flour
  • 1 tablespoon arrowroot powder
  • 1 can full fat coconut milk
  • 1/2 cup tomato paste
  1. If you don’t have bacon fat available, cook a few strips of bacon and eat it or save it for later – this definitely adds flavor to the bisque.
  2. Heat the coconut oil in a soup pot.  Add the leeks and cook for about 10 minutes until soft and translucent, stirring frequently.
  3. Add the garlic and cook for about 2 more minutes.
  4. Add the Old Bay, cayenne pepper and shrimp and stir.  Cook for about 3 minutes or until shrimp are pink.
  5. Add brandy to mixture and stir (if you are using a gas stove, use caution when pouring in the brandy as it could ignite – turn off the flame, add the brandy and relight the burner).  Cook for a couple of minutes and add the sherry.  Stir and cook for about 2 more minutes.
  6. Add all the contents of the pan to a food processor or blender, blend until smooth.  I added a little of the chicken broth to help it blend as it was pretty thick.
  7. Rinse out the soup pan, add the ghee and bacon grease and melt over medium heat.
  8. Add in almond flour and arrowroot powder, stirring for a few minutes until it starts to brown.
  9. Add the mixture from the food processor, coconut milk and chicken broth.
  10. Stir in the tomato paste and simmer until heated through.  Add salt and pepper to taste.

I am grateful each day for wellness, happiness and the opportunity to share with you.