Shrimp Bisque

• 12 ounce(s) shrimp (30-40 per pound), shell-on
• 1  onion, chopped, divided
• 1  carrot, peeled and sliced
• 1 stalk(s) celery (with leaves), sliced
• 1/2 cup(s) dry white wine
• 1/2 teaspoon(s) black peppercorns
• 1  bay leaf
• 3 cup(s) water
• 1 tablespoon(s) extra-virgin olive oil
• 4 ounce(s) mushrooms, wiped clean and sliced (about 11/2 cups)
• 1/2  green bell pepper, chopped
• 1/4 cup(s) chopped scallions
• 2 tablespoon(s) chopped fresh parsley
• 1/4 cup(s) all-purpose flour
• 1.5 cup(s) low-fat milk
• 1/4 cup(s) reduced-fat sour cream
• 1/4 cup(s) dry sherry
• 1 tablespoon(s) lemon juice
• 1/4 teaspoon(s) salt
• Freshly ground pepper to taste
• Dash of hot sauce

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Directions

1. Peel and devein shrimp, reserving the shells. Cut the shrimp into 3/4-inch pieces; cover and refrigerate.
2. Combine the shrimp shells with about half the onion, all the carrot, celery, wine, peppercorns and bay leaf in a large heavy saucepan. Add water and simmer over low heat for about 30 minutes. Strain through a sieve, pressing on the solids to extract all the juices; discard the solids. Measure the shrimp stock and add water, if necessary, to make 1 1/2 cups.
3. Heat oil in the same pan over medium heat. Add mushrooms, bell pepper, scallions, parsley and the remaining onion. Cook, stirring, until the mushrooms are soft, about 5 minutes. Sprinkle with flour and cook, stirring constantly, until it starts to turn golden, 2 to 3 minutes. Slowly stir in milk and the shrimp stock. Cook, stirring to loosen any flour sticking to the bottom of the pot, until the soup returns to a simmer and thickens, about 5 minutes. Add the reserved shrimp and cook until they turn opaque in the center, about 2 minutes more. Add sour cream, sherry and lemon juice; stir over low heat until heated through-do not let it come to a boil. Taste and adjust seasonings with salt, pepper and hot sauce.

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