Mexican Shrimp Bisque

• Seafood

  • 1/2 lb Shrimp, medium

• Produce

  • 1 Cilantro and sliced avocado, fresh
  • 1/2 tsp Coriander, ground
  • 2 Garlic cloves
  • 1 Onion, small

• Canned Goods

  • 2 tsp Chicken bouillon granules

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 tbsp Chili powder

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1/2 cup Heavy whipping cream
  • 1/2 cup Sour cream

• Liquids

  • 1 cup Water

Found on tasteofhome.com

Description

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

• 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 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition