Cooked - Mexican Shrimp Bisque - New Recipe

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Mexican Shrimp Bisque

3.0

1 small onion, chopped

1 tablespoon olive oil

2 garlic cloves, minced

1 tablespoon all-purpose flour

1 cup water

½ cup heavy whipping cream

2 teaspoons chicken bouillon granules

1 tablespoon chili powder

½ teaspoon ground cumin

½ teaspoon ground coriander

½ pound uncooked medium shrimp, peeled and deveined

½ cup sour cream

Optional: Chopped fresh cilantro and sliced avocado

Select all/reset

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-sized 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 ½ cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired.

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