Tuesday, June 14, 2011

Tasty Tuesday: Mexican Shrimp Bisque

I became quite adventurous last night and decided to make a meal taking pictures as I went. This is not as easy as it sounds. I was making two new dishes at once and trying to snap pictures at each recipe step. This gives me a whole new appreciation for the cooking bloggers out there! The food turned out delicious…..the pictures…..not so much! But the recipe that follows more than makes up for it. This is easily the most delicious bisque I have ever eaten! The recipe is from Taste of Home, and I have doubled their original recipe. This makes 6 cups of bisque.

Mexican Shrimp Bisque
1 cup chopped onion
2 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons all purpose flour
2 cups water
1 cup heavy whipping cream
2 tablespoons chili powder
4 tablespoons chicken bouillon granules
1 teaspoon ground cumin
1 teaspoon ground coriander
1 pound uncooked medium shrimp, peeled & deveined
1 cup sour cream
Fresh cilantro & cubed avocado

In a large saucepan, sauté the onion in oil until tender. Add garlic and cook 1 minute longer. Stir in flour until blended.

Stir in the water, heavy whipping cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Cut the shrimp into bite-size pieces; add to the soup. Simmer 5 minutes longer or until the shrimp turn pink.

Cube avocado and rough chop parsley. Set aside.

Gradually stir 1 cup hot soup into sour cream. 

Return all to pan, stirring constantly. Heat through (do not boil).

Serve garnished with cilantro and avocado.

I hope you enjoy this recipe....it really tastes great and is a nice summer soup!

Bon appétit ~Marla





2 comments:

  1. This looks so yummy!! Wish I could have dinner at your house!!

    ReplyDelete