Tuesday, May 3, 2016

{soups-salads-and-salad-dressings} WR Mexican Shrimp Bisque

 

Today is the day I take Jim for his Colonoscopy.  He made it through the night just fine and we’ll be leaving here about 9:45 to go.  Getting my hair done at 8:30.  So far, it’s a cool, gloomy day.  The high is only supposed to be 65º today.  You all have a good day.  See you tomorrow.  Jodi

Mexican Shrimp Bisque

http://www.tasteofhome.com/recipes/mexican-shrimp-bisque  

I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal. —Karen Harris, Castle Rock, Colorado

TOTAL TIME: Prep/Total Time: 30 minutes.

YIELD: 3 servings

Ingredients

·                                 1 small onion, chopped

·                                 1 tablespoon olive oil

·                                 2 garlic cloves, minced

·                                 1 tablespoon all-purpose flour

·                                 1 cup water

·                                 1/2 cup heavy whipping cream

·                                 2 teaspoons chicken bouillon granules

·                                 1 tablespoon chili powder

·                                 1/2 teaspoon ground cumin

·                                 1/2 teaspoon ground coriander

·                                 1/2 pound uncooked medium shrimp, peeled and deveined

·                                 1/2 cup sour cream

·                                 Chopped fresh cilantro and sliced avocado, optional

Directions

·                                 1. In a small saucepan, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

·                                 2. Cut shrimp into bite-size pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired. Yield: 3 servings.

Nutritional Facts

1 cup equals 357 calories, 28 g fat (15 g saturated fat), 173 mg cholesterol, 706 mg sodium, 10 g carbohydrate, 2 g fiber, 16 g protein.

 

 

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