Shrimp Bisque with Festive Biscuits

This morning I was off to the pool bright and early. I go in with Nick to work and then head over to the pool. I have to wake up significantly earlier in order to ride with Nick but it saves me a whole hour in commuting with my own car so I guess it is worth it. Plus, I get to see Nick more!

If you didn’t see my post earlier, I am training for a triathlon. It is a little crazy especially since I am NOT even close to being a good decent swimmer. Like all things, it will take practice and patience. So far, I have put in three “swims” which really amounts to me doing breathing practice while kicking my way back and forth in the pool. Today I did 700 yards, which is my furthest yet. The tri I am doing requires a half mile swim and I am just under a half mile currently. Once I feel confident with my breathing, I will move on to improving my stroke. First things first.

Last week I received a gift from Chobani. (ß Check out that website, they are discussing their 10% give back program and it is really cool what these guys are up to!) They sent me two 32 ounce containers of yogurt. They are now going to have the 2% and some flavors (depending on your market) available in the large containers. I am very excited about this since we go through the stuff like crazy. I decided to put the gift of Chobani to good use and do some holiday baking and cooking. You may have noticed that yesterday’s gingerbread cookies contained the yogurt and so does today’s recipe!

Shrimp Bisque with Festive Biscuits

Prep Time: 10 min. Cook Time: 1 hour in crock pot on high (or stove top for 15 min to heat thoroughly) Serves: 4-6

Ingredients:

  • 2 Cloves Garlic
  • 6 oz Tomato Paste
  • 6 oz Crab Meat, canned
  • 12 oz Diced Tomatoes, drained
  • 2 Cups Bay Shrimp (the little guys)
  • 1 Cup Chobani Greek Yogurt, Plain 0%
  • ½ tsp Cayenne Pepper
  • 1 tsp Olive Oil
  • Salt and Pepper to taste.

Method:

  • Chop garlic cloves and simmer on a medium heat with olive oil.
  • Drain shrimp and crab, saving out the juices.
  • Mince crab and shrimp meat in food processor until fine.
  • Combine yogurt, tomato paste and seafood juices and diced tomatoes.
  • In crock pot, combine shrimp, crab, tomato mixture, cayenne pepper.
  • Season with salt and pepper to your preference.
  • Stir until well combined.
  • Sample and add any additional salt, pepper or cayenne as desired.
  • Simmer on high for 1 hour.

This recipe is super easy to make and because you are subbing in the Chobani Greek Yogurt for heavy cream, you save yourself lots of calories while adding in some extra protein. This soup is luxuriously creamy but you won’t have to feel guilty afterwards.

I made star shaped biscuits following the same method I had done at Thanksgiving. You can see complete directions here. I decided to make mini stars since it was a little more Christmas-y that way J

This soup would be great topped with a little grated gruyere.

Adios my friends! I’m off to tackle the to-do list and hopefully get a bike ride in this afternoon.

** Don’t forget to submit your request for the Holiday Favorites Make Over. I’ll be choosing three recipes to make over with less fat and lower calories. Entries can be put in through tomorrow (Friday). You can tweet your suggestions @fampracticeblog, email them to thefamilypracticeblog[at]gmail[dot]com, or put them in the comments section of THIS POST.

Comments

  1. I simply adore the biscuits! Very festive indeed. In fact the whole meal looks entirely festive.

  2. Daniel says:

    I’m partial to the bleurerby and black cherry flavors. The Chobani plant is 20 minutes from where I grew up in central NY. If my grandparents were still farming, their cows’ milk would be going into it! Love it it’s the only Greek we buy.

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