southwestern shrimp bisque
Creamy with a little spice. Hearty shrimp bisque.
prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 tablespoons flour
- 2 cups chicken stock
- 1 tablespoon chicken bouillon
- 1 cup heavy cream
- 2 tablespoons new mexico chili powder
- 1 teaspoon each cumin, and coriander
- 1 package frozen shrimp thawed shells removed and deviened. chopped
- 1 cup sour cream
- 1/2 cup cilantro chopped
How To Make southwestern shrimp bisque
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Step 1Heat the oil in large Dutch oven. Saute the onion until tender. Add the garlic and cook 1 more minute. Stir in the flour. Stir in stock, bouillon, chili powder, coriander, cumin and heavy cream. Bring to a boil reduce to a simmer and simmer 5 minutes.
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Step 2Remove 1 cup of soup from pot and mix with sour cream. Add the mixture back to pot. Stir in the shrimp and cook until shrimp is pink about 3 minutes.
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Step 3Serve garnished with cilantro
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