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Shrimp Bisque

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

1 tablespoon chili powder

2 teaspoons sodium-free chicken bouillon granules

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 pound uncooked medium shrimp, peeled and deveined

1/2 cup sour cream

Fresh cilantro, cubed avocado and additonal shrimp, optional


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

2. Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.

Yields: 3 servings

Prep/Total Time: 30 min



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