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Diet Shrimp Bisque

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DIET SHRIMP BISQUE
 Categories: Seafood, Soups, Low-cal, Low-fat, Kump
      Yield: 4 Servings
 
      2 lb Fresh shrimp; -=OR=-
           -Scampi, Lobster or Crayfish
      1 tb Safflower; -=OR=-
           -Virgin olive oil
      1    Leek
           - cleaned & sliced coarsely
      1 sm Carrot; peeled and sliced
      1    Celery stalk; sliced
      2    Shallots; peeled and chopped
      1    Garlic clove
           - peeled & minced
      1 tb Tomato puree
  1 1/2 c  Dry white wine
      2 qt Water
      1    Chicken bouillon cube
           - crushed
      1 pn Saffron

MMMMM------------------------HERB BOUQUET-----------------------------
    1/2 ts Thyme; and
    1/2    Bay leaf, and
      6    Fresh parsley stems
           -(tied in cheesecloth)

MMMMM-----------------------FOR THE BISQUE----------------------------
           Salt and pepper to taste
      4 tb Cornstarch
      4 tb Non-fat powdered milk
    1/2 ts Cognac, Armagnac or brandy
      4    Basil leaves; minced
      1 ts Tarragon, minced
      1 tb Minced chives
 
  SEPARATE THE TAIL from the shrimp and remove the meat, reserving all
  shells, claws, heads and so forth. If you wish, devein the tails, then
  cover and refrigerate. Coarsely chop the heads and shells, reserving 4
  heads for decoration, if you have them. In a large saucepan, heat the
  oil over moderate heat, then add the shrimp shells and cook them.
  Stir slowly but continuously for 5 minutes. Add the vegetables and
  tomato puree and cook another 5 minutes, stirring. Add the wine and
  bring to the boil for 30 seconds, scraping the bottom to dissolve any
  coagulated juices. Add the water, bouillon cube, saffron and herb
  bouquet. Return to a simmer and cook, covered, for 1 hour. Pour the
  stock through a fine strainer into a bowl, pressing down on the
  vegetables and shrimp shells with a soup ladle to extract all of the
  liquid. (For a finer result, strain again through cheesecloth.)
  Return the stock to the boil. Moisten the cornstarch in a little cold
  water, then add it to the saucepan and boil for 4 minutes. Taste for
  salt and pepper. (The recipe can be prepared ahead to this point and
  refrigerated.) Bring the stock to a simmer. Add the shrimp tails and
  let them cook a bare 2 minutes (for small or medium), or 3 minutes
  for extra large. Remove immediately with a slotted spoon and divide
  them among 4 heated soup plates. Pour the stock into a blender, add
  the powdered milk and cognac. Blend until smooth and homogeneous.
  Pour immediately into the soup plates over the shrimp tails. Garnish
  each dish with an equal amount of the herbs and a shrimp head
  (optional). This rich-tasting bisque has only 90 calories per serving.
 
MMMMM

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