Sunday, June 2, 2013

Southwestern Shrimp Bisque

This recipe is Taste of Home magazine, the 2012 April/May issue. After trying it once, it has become a fast favorite at my house, and even makes great leftovers...if there are any, that is. :) I highly recommend doubling the recipe from the get-go. It says that one recipe makes 3 servings, but unless you're referring to the world's smallest bowl of soup, I say double it, and you'll get 3-4 bowls worth.

Southwestern Shrimp Bisque


1 small onion, diced
1 Tbsp olive oil
2 cloves garlic, minced
1 Tbsp all-purpose flour
1 cup water
1/2 cup heavy whipping cream
2 tsp chicken bullion granules
1 Tbsp chili powder
1/2 tsp ground cumin
1/2 ground coriander
1/2 pound medium shrimp, peeled and deveined  (you can use cooked or uncooked) 
1/2 cup sour cream
Chopped fresh cilantro and sliced avocado, option

1. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in water, cream, bullion and seasonings, bring to a boil. Reduce heat; cover and simmer for 5 minutes. 
2. Cut shrimp into bite-sized pieces if desired. Add shrimp to soup. Simmer 5-10 minutes until shrimp is pink. (if you are using cooked shrimp, cook just until the shrimp is warm.) Place sour cream in a small bowl; gradually stir in 1/2 cup of hot soup. Return mixture to the pan, stirring constantly. Heat through (do not boil). If desired, top with cilantro and/or avocado. 

Follow as directed! I haven't used uncooked shrimp, just the frozen pre-cooked ones, so I usually just add the shrimp at the same time as the sour cream mixture. I haven't had any issues with them getting rubbery. Excellent served with crisp green salad and crusty french bread for dipping! 

Mexican Shrimp Bisque Recipe

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