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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
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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 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.
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.
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