Mexican Shrimp Bisque Recipe

5 29 38
Mexican Shrimp Bisque Recipe
Mexican Shrimp Bisque Recipe photo by Taste of Home
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Mexican Shrimp Bisque Recipe

Read Reviews
5 29 38
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 a glass of white wine for a simple but very special meal. —Karen Harris, Castle Rock, Colorado
Featured In: Top 10 Shrimp Recipes
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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

Nutritional Facts

1 cup: 357 calories, 28g fat (15g saturated fat), 173mg cholesterol, 706mg sodium, 10g carbohydrate (3g sugars, 2g fiber), 16g protein.

  • 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
  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

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Reviews forMexican Shrimp Bisque

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flipperpie User ID: 7104866 256191
Reviewed Oct. 31, 2016

"This is delicious. Very different and very easy to make. Definitely a keeper. Served over rice. Made exactly two bowels for my husband and me with no leftovers. If you plan to make this for friends, I suggest you double or triple recipe"

MY REVIEW
rrwhaley User ID: 8104050 243228
Reviewed Feb. 4, 2016

"This soup was delicious! I will definitely make it again."

MY REVIEW
tnshopgirl1 User ID: 4849690 241486
Reviewed Jan. 10, 2016

"Absolutely Wonderful. I made this tonight for dinner ( I doubled the batch ). My husband ate 2 BIG bowls and then picked out of the pan. We truly enjoyed this. I would truly recommend this."

MY REVIEW
ReinaW User ID: 5847841 223202
Reviewed Mar. 20, 2015

"I've made it twice now for my husband and I and he said it again, "this is the BEST" soup/meal that you can make!" I put it over a small bed of Jasmine rice, it was very filling! The avocado and cilantro is highly recommended."

MY REVIEW
rebelwithoutaclue User ID: 4288906 125103
Reviewed Sep. 30, 2014

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

MY REVIEW
rkane User ID: 923393 129089
Reviewed Aug. 29, 2013

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

MY REVIEW
BubbasGirl0361 User ID: 7194088 125083
Reviewed Mar. 23, 2013

"Very tasty & easy"

MY REVIEW
JGa2595176 User ID: 496732 57383
Reviewed Jan. 28, 2013 Edited Nov. 14, 2015

"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
valleygirl89 User ID: 7104593 148420
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."

MY REVIEW
dawnmariet1 User ID: 6116197 148417
Reviewed Jan. 23, 2013

"Made soooo many changes not sure review is fair enough but we did like it. Don't like cumin, coriander or avocado so left out entirely. Used only 2 tsp chili powder due to other reviewers but wasn't spicy at all. I added some corn and substituted 1/2 n 1/2 for the cream (plenty creamy), bay scallops for the shrimp and parsley for the cilantro because it's what I had on hand. Will possibly try bacon in with the onions next time to give it a little flavor boost since I chose to omit some of the other ingredients. Will make again."

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