Best Mexican Shrimp Bisque Recipes

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MEXICAN SHRIMP BISQUE



Mexican Shrimp Bisque image

I enjoy both Cajun and Mexican cuisines, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and a glass of white wine for a simple but very special meal. -Karen Harris, Littleton, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 servings.

Number Of Ingredients 13

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
2 teaspoons chicken bouillon granules
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Optional: Chopped fresh cilantro and sliced avocado

Steps:

  • 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-sized 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.

Nutrition Facts : Calories 357 calories, Fat 28g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 706mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

MEXICAN SHRIMP BISQUE



Mexican Shrimp Bisque image

Make and share this Mexican Shrimp Bisque recipe from Food.com.

Provided by Shelby Jo

Categories     < 30 Mins

Time 30m

Yield 3 cups

Number Of Ingredients 14

1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 tablespoon chili powder
2 teaspoons chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 lb uncooked medium shrimp, peeled & deveined
1/2 cup sour cream
fresh cilantro (for garnish) (optional)
cubed avocado (for garnish) (optional)

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender.
  • 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.
  • Cut shrimp into bite sized 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 pan, stirring constantly.
  • Heat through (do not boil).
  • Garnish with fresh cilantro and cubed avocado, if desired.

Nutrition Facts : Calories 340.5, Fat 28.3, SaturatedFat 14.4, Cholesterol 169.9, Sodium 841.4, Carbohydrate 9.8, Fiber 1.6, Sugar 3, Protein 13.3

MEXICAN SHRIMP BISQUE RECIPE



Mexican Shrimp Bisque Recipe image

I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal. -Karen Harris, Castle Rock, Colorado

Provided by @MakeItYours

Number Of Ingredients 13

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
2 teaspoons chicken bouillon granules
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Chopped fresh cilantro and sliced avocado, optional

Steps:

  • 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
  • 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.
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