Mexican Shrimp Bisque
Cooking for 2
- try a FREE ISSUE today!
“I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both,” says Karen Harris of Castle Rock, Colorado. “I serve it with a crispy green salad and glass of white wine for a simple but very special meal.”
SERVINGS: 3
CATEGORY: Low Carb
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1 cup water
- 1/2 cup heavy whipping cream
- 1 tablespoon chili powder
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 pound uncooked medium shrimp, peeled and deveined
- 1/2 cup sour cream
- Fresh cilantro and cubed avocado, optional
Directions:
In a large saucepan, saute onion and garlic in oil until tender. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro and avocado if desired. Yield: 3 cups.