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Mexican Shrimp Bisque

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 small onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 1 cup water
  • 1/2 cup heavy whipping cream
  • 2 teaspoons chicken bouillon granules
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/2 cup sour cream
  • Chopped fresh cilantro and sliced avocado, optional

Directions

  • In a small saucepan, saute onion in oil until tender. Add garlic;
  • cook 1 minute longer. Stir in flour until blended. Stir in the
  • water, cream, bouillon and seasonings; bring to a boil. Reduce heat;
  • cover and simmer for 5 minutes.
  • Cut shrimp into bite-size pieces if desired; add shrimp to soup.
  • Simmer 5-10 minutes longer or until shrimp turn pink. Place sour
  • cream in a small bowl; gradually stir in 1/2 cup hot soup. Return
  • all to the pan, stirring constantly. Heat through (do not boil). Top
  • with cilantro and avocado if desired. Yield: 3 servings.
© Taste of Home 2011 Tasteofhome Logo

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Mexican Shrimp Bisque (continued)

Nutrition Facts: 1 cup equals 357 calories, 28 g fat (15 g saturated fat), 173 mg cholesterol, 706 mg sodium, 10 g carbohydrate, 2 g fiber, 16 g protein.
© Taste of Home 2011 Tasteofhome Logo