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Mexican Shrimp Bisque Recipe

Mexican Shrimp Bisque Recipe photo by Taste of Home

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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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Mexican Shrimp Bisque Recipe

Prep/Total Time: 30 min.

Yield: 3 Servings

30 30

Ingredients

1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
2 teaspoons chicken bouillon granules
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Chopped fresh cilantro and sliced California Avocado, optional

Directions

In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Cut shrimp into bite-size pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired. Yield: 3 servings.

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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Reviews for Mexican Shrimp Bisque

Mexican Shrimp Bisque

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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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