Mexican Shrimp Bisque Recipe

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.

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.

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!

Reviewed on May. 27, 2012 by keverwann

This is listed as "Southwestern Shrimp Bisque" in the April/May 2012 issue of Taste of Home.

We made it with milk instead of cream and it turned out smooth and creamy still. We also used guacamole instead of the avocado and I really liked how the tomatoes in the guacamole complimented the shrimp flavor. We used pre-cooked shrimp and just added it right before the sour cream mixture so they didn't get tough on us.

We liked it, but the next time we make it, we will double or triple everything except the shrimp. We like our bisques to be a little less chowder-like. Also, I would NOT put the cilantro and avocado/guacamole as "optional", they are too important in the flavor balance to be left out.

Reviewed on May. 16, 2012 by pamdevone

It was delicious.

Reviewed on Apr. 23, 2012 by dragonsfire77

This was simple to make I changed taco seasoning for the chili powder, and used chicken broth. Next time I would add whole milk or evaporated milk because with the sour cream it is more than rich enough. This only make a small amount so i doubled the recipe.

Reviewed on Apr. 14, 2012 by AnneEValentine

I saw this recipe in the April/May 2012 magazine and knew that I had most of the ingredients on hand. I doubled the recipe, and substituted evaporated milk for the heavy whipping cream and 1/4 tsp of curry for the coriander (and added 1 tsp of celery seed). (Substitutions made of necessity -- I had no coriander!) Also, my shrimp were frozen, but they worked out just fine. This soup is SO good -- it would make an excellent first course in a small cup/bowl or a hearty main course -- it is so rich and creamy -- you will love it!

Reviewed on Dec. 11, 2011 by GoldenGrl

This recipe is awesome and easy to make. I will definitely make it again and probably double or triple the amount and freeze it. Note: I wish I would have bought avacado to garnish this with. It would be a nice cool with the spice. Awesome just the same.

Reviewed on Sep. 10, 2011 by RoxannaJohnson

My son love this bisque. It is easy and very delicious.

Reviewed on Feb. 21, 2011 by cherylkd

Excellent!! My husband and I both loved this recipe and I will definitely be making this often!!

Reviewed on Jul. 05, 2010 by hawkphin

Very creamy and tasty but 1 tablespoon of chili powder was way to hot for my me so I agree with previous posts to probably use a 1/2 tsp for just the right kick for me but overall very good bisque recipe.

Reviewed on Dec. 01, 2009 by mom2eileigh

Loved this rich, flavorful soup. I used whole milk instead of heavy whipping cream and found it to be the right amount of creamy without it being too rich. We also added shredded cheddar cheese with the avocado on top- delicious! Will definitely be making again.

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.