Southwestern Shrimp Bisque

barbara lentz


Creamy with a little spice. Hearty shrimp bisque.


★★★★★ 1 vote

10 Min
15 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1 large
    onion chopped
  • 4 clove
    garlic minced
  • 2 Tbsp
  • 2 c
    chicken stock
  • 1 Tbsp
    chicken bouillon
  • 1 c
    heavy cream
  • 2 Tbsp
    new mexico chili powder
  • 1 tsp
    each cumin, and coriander
  • 1 pkg
    frozen shrimp thawed shells removed and deviened. chopped
  • 1 c
    sour cream
  • 1/2 c
    cilantro chopped

How to Make Southwestern Shrimp Bisque


  1. Heat 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.
  2. Remove 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.
  3. Serve garnished with cilantro

Printable Recipe Card

About Southwestern Shrimp Bisque

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: Southwestern

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