Categories: Seafood, Soups, Low-cal, Low-fat, Kump 
      Yield: 4 servings 
  
      2 lb Fresh shrimp; -=OR=- 
           -Scampi, Lobster or Crayfish 
      1 tb Safflower; -=OR=- 
           -Virgin olive oil 
      1    Leek 
           - cleaned & sliced coarsely 
      1 sm Carrot; peeled and sliced 
      1    Celery stalk; sliced 
      2    Shallots; peeled and chopped 
      1    Garlic clove 
           - peeled & minced 
      1 tb Tomato puree 
  1 1/2 c  Dry white wine 
      2 qt Water 
      1    Chicken bouillon cube 
           - crushed 
      1 pn Saffron 
 
--------------------------------HERB BOUQUET-------------------------------- 
    1/2 ts Thyme; and 
    1/2    Bay leaf, and 
      6    Fresh parsley stems 
           -(tied in cheesecloth) 
 
-------------------------------FOR THE BISQUE------------------------------- 
           Salt and pepper to taste 
      4 tb Cornstarch 
      4 tb Non-fat powdered milk 
    1/2 ts Cognac, Armagnac or brandy 
      4    Basil leaves; minced 
      1 ts Tarragon, minced 
      1 tb Minced chives 
  
  SEPARATE THE TAIL from the shrimp and remove the meat, reserving all 
  shells, claws, heads and so forth. If you wish, devein the tails, then 
  cover and refrigerate. Coarsely chop the heads and shells, reserving 4 
  heads for decoration, if you have them. In a large saucepan, heat the oil 
  over moderate heat, then add the shrimp shells and cook them. Stir slowly 
  but continuously for 5 minutes. Add the vegetables and tomato puree and 
  cook another 5 minutes, stirring. Add the wine and bring to the boil for 30 
  seconds, scraping the bottom to dissolve any coagulated juices. Add the 
  water, bouillon cube, saffron and herb bouquet. Return to a simmer and 
  cook, covered, for 1 hour. Pour the stock through a fine strainer into a 
  bowl, pressing down on the vegetables and shrimp shells with a soup ladle 
  to extract all of the liquid. (For a finer result, strain again through 
  cheesecloth.) Return the stock to the boil. Moisten the cornstarch in a 
  little cold water, then add it to the saucepan and boil for 4 minutes. 
  Taste for salt and pepper. (The recipe can be prepared ahead to this point 
  and refrigerated.) Bring the stock to a simmer. Add the shrimp tails and 
  let them cook a bare 2 minutes (for small or medium), or 3 minutes for 
  extra large. Remove immediately with a slotted spoon and divide them among 
  4 heated soup plates. Pour the stock into a blender, add the powdered milk 
  and cognac. Blend until smooth and homogeneous. Pour immediately into the 
  soup plates over the shrimp tails. Garnish each dish with an equal amount 
  of the herbs and a shrimp head (optional). This rich-tasting bisque has 
  only 90 calories per serving.