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Mexican Shrimp Bisque

 Mexican Shrimp Bisque
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
3 ServingsPrep/Total Time: 30 min.


  • 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 avocado, optional


  • 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.

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Mexican Shrimp Bisque (continued)

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.