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Shrimp Bisque

 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.

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
  • 1 tablespoon chili powder
  • 2 teaspoons sodium-free chicken bouillon granules
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 1/2 cup sour cream
  • Fresh cilantro, cubed avocado and additonal shrimp, 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, chili powder, bouillon, cumin and coriander; bring to
  • a boil. Reduce heat; cover and simmer for 5 minutes.
  • Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes
  • longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup
  • into sour cream; return all to the pan, stirring constantly. Heat
  • through (do not boil). Garnish with cilantro, avocado and additional
  • shrimp if desired. Yield: 3 cups.

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Shrimp Bisque (continued)

Nutritional Facts: 1 cup equals 327 calories, 24 g fat (12 g saturated fat), 180 mg cholesterol, 199 mg sodium, 12 g carbohydrate, 2 g fiber, 17 g protein.