Greg's Shrimp Bisque

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  • 1 bag(s) ingredient


  1. Ingredients
  2. 1 small onion, chopped
  3. 1 tablespoon olive oil
  4. 2 garlic cloves, minced
  5. 1 tablespoon all-purpose flour
  6. 1 cup water
  7. 1/2 cup heavy whipping cream
  8. 1 tablespoon chili powder
  9. 2 teaspoons sodium-free chicken bouillon granules
  10. 1/2 teaspoon ground cumin
  11. 1/2 teaspoon ground coriander
  12. 1/2 pound uncooked medium shrimp, peeled and deveined
  13. 1/2 cup sour cream
  14. Fresh cilantro, cubed avocado and additonal shrimp, optional
  15. Directions
  16. 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.
  17. 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. Yield: 3 cups.
December 2011

This recipe is a personal recipe added by Greg Ray and has not been tested or endorsed by MyRecipes.

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