Low Carb Paleo Shrimp Bisque
2 to 3 tablespoons butter
1/4-1/2 medium onion, diced
2 to 3 stalks celery, finely chopped
1 medium or large red/orange/or yellow bell pepper, diced
2-3 cups chicken broth (bone broth preferred!)
2 bags of frozen cauliflower
1/2 cup heavy cream (**leave out for Paleo)
2 tablespoons fresh parsley, finely chopped (or 1 Tbsp dried)
1-2 lbs peeled, deveined shrimp
(I also use... 1/2 tsp of turmeric, 1/4 tsp Old Bay seasoning, about 1/4 tsp Tony Chachere's...or any Cajun seasoning without sugar)
*Salt and pepper, to taste
Heat butter up in large pot.
Add in onion, celery, and pepper, stirring often till soft and slightly golden.
Add in broth. Bone broth seasoned during making give such an amazing flavor, so it is preferred...plus has health benefits.
Add in both bags of cauliflower. Cook about 15-20 at a low boil, till cauliflower is very soft.
Turn off heat and allow to cool for about 5 minutes.
Use a stick blender to finely puree the cauliflower.
Turn heat on low and add in all seasonings and the shrimp.
The retained heat mostly cooks the shrimp in about 5 minutes (check for pinkness). If yours cooled off too much, just bump up the heat a bit and let it finish the shrimp.
Turn off the heat.
Stir in heavy cream.
Add a dash more of the Cajun seasoning until you get the desired heat you like.
Serves 6, typically.
*If this bisque seems too thick to you, feel free to add more water or broth. Also, beware that broth is salty, typically, so watch the amount of salt you add until you've tasted.
**For Paleo option, just omit heavy cream. You can use coconut milk (unflavored, unsweetened), or extra broth or water, but also, I like it just as is...nice and thick.