Mexican Shrimp Bisque
Cooking for 2
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“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: Other stovetop
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.