Mexican Shrimp Bisque
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 3 servings.
I enjoy both Cajun and Mexican cuisines, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and a glass of white wine for a simple but very special meal. —Karen Harris, Littleton, Colorado
Ingredients
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1 small onion, chopped
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1 tablespoon olive oil
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2 garlic cloves, minced
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1 tablespoon all-purpose flour
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1 cup water
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1/2 cup heavy whipping cream
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2 teaspoons chicken bouillon granules
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1 tablespoon chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 pound uncooked medium shrimp, peeled and deveined
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1/2 cup sour cream
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Optional: Chopped fresh cilantro and sliced avocado
Directions
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1.
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.
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2.
Cut shrimp into bite-sized 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.
Nutrition Facts
1 cup: 357 calories, 28g fat (15g saturated fat), 173mg cholesterol, 706mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 16g protein.
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