Bowling, That's It.

I didn't go to exercise class today, my legs just didn't feel up to it. Went bowling instead. I know that sounds crazy, but the class is 45 minutes of non stop movement whereas you get up, bowl, and sit down again. I bowled pretty well too, so did Matt, except for the last game which was a bad one for both of us. There is a league which bowls on Wednesday afternoon and the women were all treating me as if I was a star bowler because I was doing so well. I should be so lucky.

Unfortunately I am whacked out this evening, not sure why, so too lazy to write much of a blog.

I thought this looked pretty yummy.

Shrimp Bisque

This sophisticated bisque is worthy of a special occasion, but you could also make it on a weeknight and simply freeze half of it for a later meal. Cooking the shrimp shells helps deepen the flavor, and the combination of sherry and miso makes it so that cream isn’t needed. The final addition of buttery

shrimp boosts the bisque’s staying power. Add some chopped tomato to the shrimp mixture for a little extra color and nutrition, if you’d like.

1 lb raw large unpeeled shrimp
2 Tbs canola oil
6 Tbs unsalted tomato paste
2 cups chopped yellow onion
1 cup chopped carrot
1 cup chopped celery
6 cups water
1 bay leaf
4 cups chicken stock
1/2 cup uncooked long-grain white rice
5 Tbs red miso
1/4 cup cream sherry
2 tsp sherry vinegar
1/8 tsp cayenne pepper
1/4 cup unsalted butter
2 Tbs chopped fresh dill, divided
Coarsely ground black pepper (optional)

1. Peel and devein shrimp, leaving tails on if desired. Refrigerate shrimp until ready to use, and reserve shells.

2. Heat oil in a Dutch oven over high. Add shells; cook, stirring constantly, until bright red and slightly toasty, 3 to 4 minutes. Reduce heat to medium. Add tomato paste, onion, carrot, and celery; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add 6 cups water and bay leaf; increase heat to high. Bring to a boil; cover and reduce heat to medium-low. Simmer until fragrant and rich, about 50 minutes. Pour through a fine wire-mesh strainer into a bowl, pressing slightly to extract liquid. (You should have 4 cups of liquid.) Discard solids.

3. Add shrimp liquid, chicken stock, rice, miso, and sherry to a stockpot. Bring to a boil over high. Cover, reduce heat to medium-low, and simmer until rice is very tender, 25 to 30 minutes. Working in batches if needed, transfer mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process until smooth, about 60 seconds. Stir in vinegar and cayenne. Cover and keep warm.

4. Heat butter in a large skillet over high until foamy. Add shrimp; cook, stirring often, until just translucent, about 3 minutes. Add 1 tablespoon dill; cook, stirring often, 1 minute. Serve soup in shallow bowls; top evenly with shrimp, remaining 1 tablespoon dill, and black pepper, if desired

Servings: 8
Yield: 1 cup soup and 5 shrimp

Cooking Light Diet.

Have a great day