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Mexican Shrimp Bisque

“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.”
3 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon Crisco® Pure 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.
© Taste of Home 2009 Tasteofhome Logo

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Mexican Shrimp Bisque (continued)

Nutrition Facts: 1 cup (prepared with sodium-free bouillon) equals 325 calories, 24 g fat (13 g saturated fat), 180 mg cholesterol, 201 mg sodium, 11 g carbohydrate, 2 g fiber, 17 g protein.
© Taste of Home 2009 Tasteofhome Logo