Shrimp Bisque
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 3 cups.
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
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
-
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, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
-
2.
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.
© 2024 RDA Enthusiast Brands, LLC