Mexican Shrimp Bisque Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
- 2 garlic cloves minced
- 1 cup water
- 1/2 cup sour cream
- 1 small onion chopped
- 1 tablespoon olive oil
- 1/2 cup heavy whipping cream
- 1 tablespoon all-purpose flour
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 pound uncooked medium shrimp peeled and deveined
- 2 teaspoons chicken bouillon granules
- chopped fresh cilantro and sliced avocado optional
- Carbohydrate 10.5314842643668 g
- Cholesterol 153.747900409478 mg
- Fat 13.8961500873421 g
- Fiber 1.23086252731792 g
- Protein 17.9305488089372 g
- Saturated Fat 7.28190108089482 g
- Serving Size 1 1 serving (249g)
- Sodium 201.759367986372 mg
- Sugar 9.30062173704891 g
- Trans Fat 1.03489122956909 g
- Calories 238 calories
Directions 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, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes. 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. Originally published as Mexican Shrimp Bisque in Cooking for 2 Fall 2005, p31 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. Print Add to Recipe Box Email a Friend
