4 Serves
45 Mins
In a large saucepan, cook the bacon over medium heat until crispy. Remove the bacon, set aside, and keep the rendered fat in the pan.
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NigerianVitamin E
7 mg / 15 mgVitamin K
135 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
125 µg / 400 µgCalcium
197 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
104 mg / 420 mgPhosphorus
500 mg / 1,250 mgPotassium
1228 mg / 4,700 mgSodium
1669 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
5 g / 28 gSugar
7 g / 50 gSaturated Fat
20 g / 20 gCholesterol
257 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Add the celery and onion to the bacon fat and butter, sautéing until the vegetables are tender.
Stir in the minced garlic and cook for 3 minutes until fragrant.
Whisk in the all-purpose flour and cook for 5 minutes to remove the raw flour taste.
Add the diced potatoes and half and half, simmering for 5 minutes.
Stir in the fish stock, parsley, and seasonings, cooking for 10 minutes until the bisque thickens.
Add the shrimp and simmer for 5 minutes until cooked through. Serve topped with the reserved bacon bits.
21
g36
g17
g
