Monday, January 24, 2011

Creamy Shrimp Bisque (SCD)

Did you know that January is National Soup Month? Lauren of Celiac Teen is hosting this months Go Ahead Honey It's Gluten Free. The theme is "Follow the Calendar" and January has more food holidays than you can beat with a stick. Soup is my favorite one, especially creamy bisques and chowders.

The idea for this soup came from Raman Prasad's "Red Pepper and Tomato Soup" in Recipes for the Specific Carbohydrate Diet. I love this cookbook! If you are on the SCD, Gluten-Free, Grain-Free, or just very serious about a whole foods diet, it's worth checking out.

Today's batch I made with creepy store bought wintertime tomatoes, not the best for flavor. For those of you not on the SCD, you may opt for a large can of whole tomatoes. For those of you on the SCD, this soup is a good inspiration to freeze those fabulous summer garden ones for winter recipes.

The creaminess comes from yogurt. Homemade yogurt that has been fermented for 24 hours has almost no lactose in it, the bacteria breaks it down. Many Celiacs also have lactose intolerance. Oh, I forgot to mention, this recipe makes a lot.

Creamy Shrimp Bisque (SCD)

2 Red Bell Peppers
7 Roma Tomatoes
1 cup Carrots
1 Onion
2 TBSP Butter
2 Cups Chicken Stock
Salt to taste
1 pound Cooked Shrimp, peeled and tails off
1 to 2 cups Yogurt or Yogurt Cream

To roast and skin peppers: Rinse and slice peppers lengthwise into quarters. Remove seeds. Place on an oiled baking sheet, skin sides up and place under broiler until skin is bubbly and has black spots. Turn oven off and let peppers sit in warm oven awhile.

To skin tomatoes: Boil a large pot of water. Drop in tomatoes. When skin splits, remove and add to a bowl of cold water. Skin should come right off.

Pull out peppers and let cool. Peel of the papery skins.

Add carrots and onion to a food processor. Pulse just until finely minced. Heat butter in a large pot, add carrots and onion and saute until tender. Add tomatoes and bell pepper to food processor and puree. Run through a sieve and pour strained mixture into carrots and onions. Add chicken stock and heat to boiling. Simmer for about 5 minutes. Salt to taste.

Put shrimp into food processor and pulse until finely minced. Add to pot and heat through. Stir in yogurt and heat about 1 minute. Serve.


  1. This looks great! I love soups with yogurt cream in them, will be doing a new soup post too!

  2. Thanks Ina. I love soup and can't wait to see what you post.

  3. Hey! I chose to celebrate soup too for this month. So does that mean I get to jinx you or something?

    I love the sound of this soup - you had me at crab, but then you go adding peppers and chicken stock? Man!

    x x x

  4. Thanks Naomi. The pureed peppers really add a great flavor. Is jinxing kinda like slug-bug? (when you see a volkswagon bug go by you get to hit the person next to you and say "slug-bug")