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I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.—Karen Harris, Castle Rock, Colorado
This recipe is:
Quick
Nutritional Facts 1 cup equals 327 calories, 24 g fat (12 g saturated fat), 180 mg cholesterol, 199 mg sodium, 12 g carbohydrate, 2 g fiber, 17 g protein.
Originally published as Mexican Shrimp Bisque in The Taste of Home Cookbook , p83
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Reviewed on Apr. 01, 2012 by Scottsbluff
I did not add the chili powder. My husband asked to have it again. Very good.
Reviewed on Feb. 18, 2012 by vwalter
We absolutely love this soup and I always double it because I don't want to find another use for the leftover cream and the flavors are blended even better the second day. I don't let is stay in the refrigerator longer than about 2 days after serving because of the shrimp. I nearly always used cooked peeled shrimp and just add them a little later in the cooking process since they just need to get warmed up.
Reviewed on Mar. 28, 2011 by belleami
Excellent bisque. Easy to make, even if you are a new cook. I substituted no fat 1/2 and 1/2 for the heavy cream and used low fat sour cream, it was still thick and creamy. My husband who is not a soup fan, asked for 2nds, to me that said it all, is definetly a keeper recipe.
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© Reiman Media Group, LLC., 2012