Mexican Shrimp Bisque

Total Time
30mins
Prep
0 mins
Cook
30 mins

From Taste of Home's Cooking for 2, Fall 2005.

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Ingredients

Nutrition

Directions

  1. In a large saucepan, saute onion and garlic in oil until tender.
  2. Stir in flour until blended.
  3. Stir in the water, cream, chili powder, bouillon, cumin, and coriander; bring to a boil.
  4. Reduce heat; cover and simmer for 5 minutes.
  5. Cut shrimp into bite sized pieces; add to soup.
  6. Simmer 5 minutes longer or until shrimp turn pink.
  7. Gradually stir 1/2 cup hot soup into sour cream; return all to pan, stirring constantly.
  8. Heat through (do not boil).
  9. Garnish with fresh cilantro and cubed avocado, if desired.
Most Helpful

5 5

This is the recipe of the year. I don't make things twice, but I wish I doubled this recipe at the very least. It was gone in less than a day. I used evaporated milk instead of whipping cream and put a ton of cilantro in the soup because I love it. I also used smaller shrimp instead of cutting up larger shrimp. I found this recipe in Taste of Home Award Winning Recipes 2010. Thank you for posting!!!

5 5

Fabulous. I doubled the recipe and subbed 2 cups of chicken stock for 1 cup of water and 2 tsp bouillon granules. I will stick with these changes. The whole family loved it. Fed 2 adults/2 kids with one serving left for lunch the next day.

3 5

I tried this recipe because of the rave reviews. There isn't anything wrong with it. It is OK, but I don't think it's as wonderful as everyone else. Maybe it just comes down to preference.