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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
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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 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."

MY REVIEW
Reviewed Jan. 25, 2013

"Made this last night and I LOVED it. I'm a total shrimp lover and this was a delight. I used regular whipping cream and precooked shrimp (added shrimp after mixing soup with sour cream mixture) and it turned out great. I also used a suggestion I read on this page and used guacamole instead of avocado and I'm glad I did. Every flavor complemented the other. Will definately make this again."

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