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“I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both,” says Karen Harris of Castle Rock, Colorado. “I serve it with a crispy green salad and glass of white wine for a simple but very special meal.”
This recipe is:
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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 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.
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