Shrimp Bisque, Mango Fool Style

DEAR SOS: The Mango Fool in Long Beach has a delicious shrimp bisque that I would love to make at home. I think it includes generous additions of nutmeg and Parmesan cheese.

--NANCY

DEAR NANCY: Here’s the Shrimp Bisque recipe from the Mango Fool. No nutmeg, no Parmesan, no fooling.

Mango Fool Shrimp Bisque

Active Work Time: 30 minutes

Total Preparation Time: 1 hour

1/2 cup olive oil

2 large carrots, chopped

1 onion, chopped

4 stalks celery, chopped

2 red bell peppers, chopped

1 teaspoon minced fresh oregano

1 tablespoon minced fresh thyme

1 teaspoon minced fresh basil

2 bay leaves

2 tablespoons chopped parsley

1 cup white wine

1 (28-ounce) can diced tomatoes

Dash cayenne pepper

1 teaspoon black pepper

8 cups water

2 tablespoons butter

3 tablespoons flour

1 pound medium shrimp, peeled and deveined, finely chopped

1 cup whipping cream

1 teaspoon hot pepper sauce

Heat the oil in a large saucepan over medium heat. Cook the carrots, onion, celery, bell peppers, oregano, thyme, basil, bay leaves and parsley until softened, 15 minutes.

Add the wine and reduce by half, about 3 to 4 minutes. Add the tomatoes, cayenne and black pepper. Add the water. Simmer until the vegetables are very tender, 45 minutes. Puree the soup in batches and return to the saucepan.

Blend the butter and flour together with your fingertips. Whisk the mixture into the pureed soup and bring to a boil. Add the shrimp, cream and hot pepper sauce and bring to a simmer. Cook 1 to 2 minutes more.

6 servings. Each serving: 419 calories; 512 mg sodium; 157 mg cholesterol; 30 grams fat; 10 grams saturated fat; 20 grams carbohydrates; 16 grams protein; 3.83 grams fiber.

NOTE: Photos are uncropped archival versions and may differ from published versions.Information on missing images.

PHOTO: Mango Fool Shrimp Bisque is a vegetable puree enriched with cream and shrimp.ID NUMBER: 20020130gq1y20kePHOTOGRAPHER: ANACLETO RAPPING/Los Angeles Times

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