Low-Carb Shrimp Bisque

1 cup Chicken Broth
4 tbsp Onion, chopped
1 1/2 lbs Shrimp, raw
2 tbsps Butter
1 1/2 cups Heavy Whipping Cream
1 oz White Wine
1/2 cup Sour Cream
1 ea Bay Leaf
Paprika, Salt & Pepper to taste

Put the broth in a stock pot with half the onion and the bay leaf. Bring to a boil and throw in the shrimp- shell and all. Cook until done (pink and curled up) and strain the liquid into other pot.

Take off the shells off the shrimp and add to the broth pot. Return this to the stove and simmer 10 minutes.

Add 3/4ths of the shrimp to a food processor and strain the "shell broth" into the processor and run the machine for a bit- until mostly smooth, but leaving some texture.

In the first pot, melt the butter and sweat the other half of the minced onion, with some salt & pepper and paprika. When translucent, add the wine and the heavy cream. Add in the pureed shrimp and broth and stir until it comes to a boil.

Add in the cream and return to just short of a simmer. (Taste for seasoning & correct if necessary.) Add Sour Cream to thicken.

Serve with remaining shrimp added to the top.

Number of Servings: 4

Recipe submitted by SparkPeople user AROCKWELL.