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Mexican Shrimp Bisque Recipe

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92% would make again

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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.”

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3 Servings
Prep/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.

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.

Mexican Shrimp Bisque published in Cooking for 2 Fall 2005, p31

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Reviews for Mexican Shrimp Bisque (5)

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Mexican Shrimp Bisque

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Reviewed on Oct. 30, 2009 by texasfun

Love this recipe. Easy to modify for size, and such a rich, full flavor. Only problem was the kids though it tasted like enchilada sauce, but hey I like enchiladas. Made this several times.

Reviewed on Sep. 08, 2009 by ghundley

mexican food is my favorite.I need to know how to make all the different soups

Reviewed on Dec. 12, 2008 by LnmarieC

I made this using a full can of fat free evaporated milk instead of the 1/2 cup of whipping cream...it was delicious and significantly reduced the fat content

Reviewed on Aug. 29, 2008 by Aleida

It is a matter of taste. I used 1 Tbsp and served it to company. We all loved it and some even asked for the recipe and I know they have made it since.

Reviewed on Jan. 28, 2008 by karasmom

This recipe is great however I think there must have been a mistake because it calls for 1 tablespoon of chilli powder. I added 1 teaspoon and it was still too hot for my taste and I generally like a little fire! Next time will try 1/4 to 1/2 teaspoon of chilli powder and I will double the recipe.

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Mexican Shrimp Bisque Recipe

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Ingredients