Keto Shrimp and Fennel Bisque Recipe


Atkins Keto Shrimp and Fennel Bisque
4.8g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:French
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

25.1g

Protein

24.3g

Fat

3.8g

Fiber

359.4cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 lb Shrimp
  • 4 tablespoon Unsalted Butter Stick
  • 1 small Onions
  • 1 cup, sliced Fennel Bulk
  • 32 oz Clam juice
  • 4 Tbsp Thick-It-Up
  • 1 tsp, leaves Tarragon
  • 0 1/4 cup Tomato Paste
  • 1 1/2 cup Heavy Cream
  • 1 1/2 cup Tap Water

DIRECTIONS

  1. Cook shrimp in boiling water for 2-4 minutes until they curl and turn pink. Drain off water and plunge shrimp into an ice water bath until they cool. Drain off water, peel, reserve 8 shrimp and set aside the rest to put into the soup.
  2. Melt butter in a large saucepot over medium heat. Dice the white onion and fennel.  Cook onion and fennel 5 minutes, until softened. Stir in 4 cups (32 oz) clam juice and bring to a boil. Reduce heat and simmer 10 minutes; stir in 4 Tbsp thickener; whisk until smooth.
  3. Add the remaining shrimp to the saucepot and cook 1 minute until heated through. Puree soup in blender in batches; return to saucepot. Whisk in tarragon, tomato paste and cream mixed with water.
  4. Bring to a simmer; cook 3-4 minutes to blend flavors. Season to taste with salt and pepper. Transfer to bowls; garnish with remaining shrimp

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.