spring hill ranch's shrimp bisque

Name: Spring Hill Ranch's Shrimp Bisque
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Southwestern
Ingredients: 2 tablespoon(s) olive oil; 1 1/2 medium white onions, finely chopped; 4 medium cloves of garlic, minced; 2 tablespoon(s) all-purpose flour; 2 cup(s) enhanced chicken broth (broth in which additional chicken has been cooked or broth kicked up with a teaspoon of chicken bouillon granuals); 1 cup(s) heavy (whipping) cream; 2 tablespoon(s) new mexico chili powder (or other chili powder if you must); 1 teaspoon(s) ground cumin (home-ground from cumin seeds does make a difference); 1 teaspoon(s) ground coriander (again, home-ground makes a difference); 2 package(s) (12 ounces each) frozen 60-80 count shrimp, thawed, shells and tails removed, de-veined and coarsely chopped; 1 cup(s) sour cream; ## OPTIONAL FOR GARNISH:; - fresh cilantro sprigs; - sliced avocado; - additional cooked shrimp

(1 RATING)

40 Pinches 2 Photos

Wiley P

Sierra Vista, AZ

Updated on Nov 21, 2015

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.

Rate

prep time 30 Min

cook time 30 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

2 tablespoons olive oil
1 1/2 medium white onions, finely chopped
4 medium cloves of garlic, minced
2 tablespoons all-purpose flour
2 cups enhanced chicken broth (broth in which additional chicken has been cooked or broth kicked up with a teaspoon of chicken bouillon granuals)
1 cup heavy (whipping) cream
2 tablespoons new mexico chili powder (or other chili powder if you must)
1 teaspoon ground cumin (home-ground from cumin seeds does make a difference)
1 teaspoon ground coriander (again, home-ground makes a difference)
2 packages (12 ounces each) frozen 60-80 count shrimp, thawed, shells and tails removed, de-veined and coarsely chopped
1 cup sour cream
OPTIONAL FOR GARNISH:
- fresh cilantro sprigs
- sliced avocado
- additional cooked shrimp

How To Make spring hill ranch's shrimp bisque

Step 1

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.

Step 2

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.
Step 3

If desired, garnish the servings with cilantro, avocado and additional shrimp.
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