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I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal. —Karen Harris, Castle Rock, Colorado
This recipe is:
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Quick
Nutritional 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.
Originally published as Mexican Shrimp Bisque in Cooking for 2 Fall 2005, p31
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Reviewed on Mar. 23, 2013 by BubbasGirl0361
Very tasty & easy
Reviewed on Feb. 07, 2013 by TINA.AISEL
So deliciously flavorful. Double the recipe, trust me, you'll want leftovers.
Reviewed on Jan. 28, 2013 by JGa2595176
Fantastic!!! Made the other night and was very pleased and so was the family. Served over a bed of rice though, bulked up the meal a bit. Will be making again for sure.
Reviewed on Jan. 25, 2013 by valleygirl89
Made this last night and I LOVED it. I'm a total shrimp lover and this was a delight. I used regular whipping cream and precooked shrimp (added shrimp after mixing soup with sour cream mixture) and it turned out great. I also used a suggestion I read on this page and used guacamole instead of avocado and I'm glad I did. Every flavor complemented the other. Will definately make this again.
Reviewed on Jan. 23, 2013 by dawnmariet1
Made soooo many changes not sure review is fair enough but we did like it. Don't like cumin, coriander or avocado so left out entirely. Used only 2 tsp chili powder due to other reviewers but wasn't spicy at all. I added some corn and substituted 1/2 n 1/2 for the cream (plenty creamy), bay scallops for the shrimp and parsley for the cilantro because it's what I had on hand. Will possibly try bacon in with the onions next time to give it a little flavor boost since I chose to omit some of the other ingredients. Will make again.
Reviewed on Oct. 31, 2012 by meme1014
Made tonight and was very good--I think you could use some chicken breast cut into strips or small chunks in place of shrimp. I used 1/2 can corn and 1 can sliced potatoes--chopped--was happy how it turned out more like a chowder. Perfect amt as only me in the house and easy to double if company coming.I did make early in day so the flavors would meld together--think the leftovers for tomorrow will be even better.
Made tonight and was very good--I think you could use some chicken breast cut into strips or small chunks in place of shrimp. I used 1/2 can corn and 1 can sliced potatoes--chopped--was happy how it turned out more like a chowder. Perfect amt as only me in the house and easy to double if company coming.
Reviewed on Oct. 27, 2012 by martymc
My family loves this recipe ! :)
Reviewed on Oct. 01, 2012 by blue_eyes998
This was delicious! I cut the chili powder to 1/4 tsp. because I don't like things spicy, and it was just hinting at heat that way. This is in my file to make again!
Reviewed on Jun. 21, 2012 by snowytrees
Fantastic. I too saw this recipe featured in the April/May 2012 issue and was immediately intrigued. I had to make a couple of substitutions, but it was still incredible. First of all, I doubled the recipe as it is a very small amount as presented. Since I didn't have any chicken bouillon on hand, I used chicken broth instead of water, and 1/2 and 1/2 instead of cream. I don't like cumin, so I used ground chipotle pepper and ground cayenne instead, in amounts to taste (we tend to like things hot and spicy at my house, so I used a fair amount.) Lastly, I didn't have any sour cream either, so I used plain Greek yogurt.I know that is quite a few substitutions, lol, but most of them are fair exchanges and truly, the taste was rich and flavorful. An added bonus is that it was so quick and easy to make and didn't mess up the kitchen too much! I served it with a home made cornbread and everybody loved it.Try it, you'll like it!
Fantastic. I too saw this recipe featured in the April/May 2012 issue and was immediately intrigued. I had to make a couple of substitutions, but it was still incredible. First of all, I doubled the recipe as it is a very small amount as presented. Since I didn't have any chicken bouillon on hand, I used chicken broth instead of water, and 1/2 and 1/2 instead of cream. I don't like cumin, so I used ground chipotle pepper and ground cayenne instead, in amounts to taste (we tend to like things hot and spicy at my house, so I used a fair amount.) Lastly, I didn't have any sour cream either, so I used plain Greek yogurt.
I know that is quite a few substitutions, lol, but most of them are fair exchanges and truly, the taste was rich and flavorful. An added bonus is that it was so quick and easy to make and didn't mess up the kitchen too much! I served it with a home made cornbread and everybody loved it.
Try it, you'll like it!
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