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.