Melt butter in a medium soup pot over medium heat. Cook onion 5 minutes, until softened. Stir in clam juice and bring to a boil. Reduce heat and simmer 10 minutes. Stir in thickener; whisk until smooth. Separate 8 shrimp; mix the rest in the pot and cook 1 minute, until heated through.

Puree soup in a blender in batches; return to pot. Whisk in tarragon, tomato paste and cream mixture. Bring to a simmer; cook 3 to 4 minutes for flavors to blend. Season to taste with salt and pepper. Transfer to bowls; garnish with remaining shrimp.

This recipe yields 4 servings.

Carbohydrates: 6.5 grams
Net Carbs: 3.5 grams
Fiber: 3 grams
Protein: 28 grams
Fat: 24.5 grams
Calories: 359

Formatted for MC6 06-23-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Atkins Cookbook at http://atkinscenter.com

Per Serving (excluding unknown items): 348 Calories; 18g Fat (48.0% calories from fat); 26g Protein; 19g Carbohydrate; 1g Dietary Fiber; 276mg Cholesterol; 834mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 1 Other Carbohydrates.


Shrimp Bisque 2

1/2 cup celery-diced fine
1/2 cup of Onion-diced fine
1 cup of Mushrooms-fresh, sliced
1 cup of Shrimp-diced
1 pint of  fish stock
1/2 cup of flour (scant)
1 pint of milk-whole, warm
1/2 cup of tomato puree
Salt & pepper to taste
2 tablespoons of Sherry, or more to taste

Heat half the butter in a non-stick skillet un- til it bubbles. Add celery, onion, mushrooms & shrimp. Saute only until the onions are clear & the celery a little pliable. Add fish stock. Melt the other half of the butter in a 2-qt. saucepan & stir in the flour to make a roux. Add the warm milk, stirring constantly until the mixture thickens & is thoroughly blended. Combine with the fish stock mixture, tomato puree, salt and pepper. If too thick, correct with a bit more milk. Splash in the sherry and serve hot. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini