We also served it with Vintage Victuals' homemade Marble Swirl Rye bread. Amazing!
Yields: 6 as a starter course, 3-4 as a main course
1 1/2 tbs. olive oil (I just used cooking spray)
1 red pepper, roughly chopped
1 onion, roughly chopped
1/2 lb. shrimp
2 cups fat free half-and-half (1 cup plain, nonfat Greek yogurt)
1 cup no-salt-added tomato sauce
1/4 tsp. hot sauce
1 tsp. Old Bay
1 tsp butter
1/4 cup Parmesan cheese
salt and pepper to taste
parsley, for garnish
Spray a large pot and add peppers and onion. Saute for 15-20 minutes over low heat, or until soft. Stir occasionally. Add in the shrimp, tomatos, yogurt, hot sauce, Old Bay and salt & pepper.
Bring to a boil and then reduce heat and simmer for 5 minutes. Add the butter and stir until melted.
Pour the mixture into a blender and switch it to pulse. Let it run for 15-20 seconds or until no large pieces remain. (The Cookaholic Wife tried this with an immersion blender and wasn't very happy with the results. Stick to a regular blender!)
Transfer the soup into bowls and sprinkle Parmesan over the soup and garnish with parsley.
Source: The Cookaholic Wife