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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:
Quick
Nutritional Facts 1 cup equals 327 calories, 24 g fat (12 g saturated fat), 180 mg cholesterol, 199 mg sodium, 12 g carbohydrate, 2 g fiber, 17 g protein.
Originally published as Mexican Shrimp Bisque in The Taste of Home Cookbook , p83
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Reviewed on Dec. 29, 2012 by barbara1973
I the recipe exactly as shown and it got rave reviews from my entire family. I'll definitely make it again, but next time I'll double it!
Reviewed on Oct. 15, 2012 by Cherilyn73
I made this to take to a Girls Ceasar Salad Night and it was a huge hit! I let my 17 yr. old son try it before I left and he said that it was the best soup he had ever eaten. Needless to say he was less than thrilled that I left the house with it for others to indulge. The only changes I made were instead of using the whipping cream, full sour cream and uncooked shrimp, I did use half and half, light sour cream and cooked shrimp which I threw in towards the end just to heat up. Fantastic! Thanks for sharing!
Reviewed on Apr. 01, 2012 by Scottsbluff
I did not add the chili powder. My husband asked to have it again. Very good.
Reviewed on Feb. 18, 2012 by vwalter
We absolutely love this soup and I always double it because I don't want to find another use for the leftover cream and the flavors are blended even better the second day. I don't let is stay in the refrigerator longer than about 2 days after serving because of the shrimp. I nearly always used cooked peeled shrimp and just add them a little later in the cooking process since they just need to get warmed up.
Reviewed on Mar. 28, 2011 by belleami
Excellent bisque. Easy to make, even if you are a new cook. I substituted no fat 1/2 and 1/2 for the heavy cream and used low fat sour cream, it was still thick and creamy. My husband who is not a soup fan, asked for 2nds, to me that said it all, is definetly a keeper recipe.
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