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Southwestern Shrimp Bisque

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  • Southwestern Shrimp Bisque


    From Taste of Home Magazine April/May 2012
    Prep/Total Time: 30 minutes

    Yield: 3 servings
    1 small onion, chopped
    1 Tbsp. olive oil
    2 garlic cloves, minced
    1 Tbsp. all-purpose flour
    1 cup water
    ˝ cup heavy whipping cream
    2 tsp. bouillon granules (or 2 tsp. Better Than Bouillon chicken paste)
    1 Tbsp. chili powder
    ˝ tsp. ground cumin
    ˝ tsp. ground coriander
    ˝ lb. uncooked medium shrimp, peeled and deveined
    ˝ cup sour cream
    Chopped fresh cilantro and sliced avocado, optional

    In a small saucepan, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in water, cream, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

    Cut shrimp into bite size pieced if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually add ˝ cup hot soup. Return all to pan, stirring constantly. Heat through (do not boil). If desired, top with cilantro and avocado.

    Charlene’s notes:I followed the recipe exactly, using Better Than Bouillon chicken paste and added the cilantro and avocado. Absolutely delicious! This makes 2 dinner sized bowls of soup.