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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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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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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