I doubt you've had a shrimp bisque like this lately. Welcome to the Great Southwest! We rarely get fresh seafood out here, but have certainly learned to make do (or better!) with what we can get. This wonderful bisque is warm and hearty and full of those lovely Southwestern flavors. I mention in the ingredients that home-ground cumin and coriander are better, even if they are a few months old. Oh, and don't let the amount of chili powder scare you, because there is plenty of dairy there to mitigate most of the heat.
prep time30 Min
cook time30 Min
1 1/2 md
white onions, finely chopped
cloves of garlic, minced
enhanced chicken broth (broth in which additional chicken has been cooked or broth kicked up with a teaspoon of chicken bouillon granuals)
heavy (whipping) cream
new mexico chili powder (or other chili powder if you must)
ground cumin (home-ground from cumin seeds does make a difference)
ground coriander (again, home-ground makes a difference)
(12 ounces each) frozen 60-80 count shrimp, thawed, shells and tails removed, de-veined and coarsely chopped
OPTIONAL FOR GARNISH:
fresh cilantro sprigs
additional cooked shrimp
How To Make
In a 3 1/2 quart (or a little larger) saucepan or Dutch oven over medium-high heat, heat the oil until it is shimmering. Sauté the onion until it is tender. Add the garlic and sauté for 1 minute longer. Stir in the flour until it is blended. Stir in the broth, cream, chili powder, cumin and coriander and bring them to a boil. Reduce the heat, cover and simmer for 5 minutes.
Add the shrimp to the soup and simmer them until the shrimp turn pink, about 5 minutes longer. Gradually stir 1 cup of the hot soup into the sour cream. Gently return that mixture back to the pan, stirring constantly. Heat it through, but do not let it boil.
If desired, garnish the servings with cilantro, avocado and additional shrimp.
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