I was flipping through my most recent issue of Real Simple magazine, and came across this recipe for Easy Shrimp Bisque. I had some shrimp in the freezer and it sounded like a nice meal, but it calls for one cup of heavy cream, which didn’t seem necessary. So I revamped it quite a bit using ingredients I had in the house, and it was really good! It’s still a simple recipe, just a lot healthier. I don’t normally have fat free sour cream in the house, but I think Greek yogurt will work so I’ll try that next time.
2 t olive oil
1 t minced garlic
1/2 lb. raw shrimp, thawed, peeled, and chopped
1 (28 oz.) can crushed tomatoes
1/3 c. skim milk
1/3 c. fat free sour cream
Heat olive oil in a pot on medium-high heat. Add garlic and cook for 1-2 minutes. Add shrimp, and cook for 3-4 minutes, just until shrimp turns pink. Turn heat to medium-low, and add tomatoes, milk, and sour cream. Cook until heated through, but be careful not to let it boil.