Southwestern Shrimp Bisque

barbara lentz


Creamy with a little spice. Hearty shrimp bisque.


★★★★★ 1 vote

10 Min
15 Min
Stove Top


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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


  • 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.
  • 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.
  • 3Serve garnished with cilantro

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About Southwestern Shrimp Bisque

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

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