Printable | Taste of Home

Mexican Shrimp Bisque

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

Printed from tasteofhome.com Nov 19, 2008

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Mexican Shrimp Bisque cont.

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.