Mexican Shrimp Bisque Recipe
Mexican Shrimp Bisque Recipe photo by Taste of Home

Mexican Shrimp Bisque Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings

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 avocado, optional

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.

Directions

  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.
  2. 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.
Originally published as Mexican Shrimp Bisque in Cooking for 2 Fall 2005, p31

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.

Reviews for Mexican Shrimp Bisque

AVERAGE RATING
   (33)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 30, 2014

"I used 1 lbs. of mudbugs instead of shrimp and doubled the recipe. Out of this world great."

MY REVIEW
Reviewed Aug. 29, 2013

"Very easy, excellent taste. I make the recipe as written and not make any adjustments."

MY REVIEW
Reviewed Mar. 23, 2013

"Very tasty & easy"

MY REVIEW
Reviewed Feb. 7, 2013

"So deliciously flavorful. Double the recipe, trust me, you'll want leftovers."

MY REVIEW
Reviewed Jan. 28, 2013

"Fantastic!!! Made the other night and was very pleased and so was the family. Served over a bed of rice though, bulked up the meal a bit. Will be making again for sure."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT