Mad Dog's Southwestern Shrimp Bisque
Prep Time: 5 mins
Total Time: 20 mins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
spicy
soup
seafood
contains white meat
tree nut free
nut free
contains gluten
contains red meat
contains fish
contains dairy
- 2 cups half-and-half
- salt
- 3 cups chicken broth
- 2 cloves garlic minced
- 1/3 cup flour
- 1/4 cup fresh cilantro chopped
- 1 medium onion diced
- 1/2 cup celery chopped
- 1 pound shrimp peeled, deveined, and cut into bite sized pieces
- 4 ounce butter
- 2 serrano chilies chopped (i substitute 1 tablespoon of chipotle peppers in adobo sauce, or more to taste)
- 1 tablespoon chili powder preferably new mexican
- 1/2 tablespoon cumin ground
- Carbohydrate 52.1295800549828 g
- Cholesterol 605.53294933 mg
- Fat 146.307563248624 g
- Fiber 1.80393753544966 g
- Protein 51.3952637683069 g
- Saturated Fat 90.2269628021275 g
- Serving Size 1 1 Serving (1237g)
- Sodium 1561.89600614563 mg
- Sugar 50.3256425195332 g
- Trans Fat 9.21591490586565 g
- Calories 1703 calories
1 In a large pot melt butter over medium heat and add onion, celery, chilies and garlic, cooking until onions are translucent. 2 Sprinkle flour over vegetables and combine. 3 Add chicken broth, cumin and chili powder. Bring to a simmer. 4 Add half-and-half while continuously stirring bringing soup back to a simmer. 5 Add shrimp and continue to cook until shrimp is cooked through (about four minutes). 6 Serve immediately, garnishing each bowl with chopped cilantro.
