SPRING HILL RANCH'S SHRIMP BISQUE

Spring Hill Ranch's Shrimp Bisque image

Provided by Wiley P

Categories Seafood

Time 1h

Number Of Ingredients 15

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2 Tbsp olive oil
1 1/2 medium white onions, finely chopped
4 medium cloves of garlic, minced
2 Tbsp all-purpose flour
2 c enhanced chicken broth (broth in which additional chicken has been cooked or broth kicked up with a teaspoon of chicken bouillon granuals)
1 c heavy (whipping) cream
2 Tbsp new mexico chili powder (or other chili powder if you must)
1 tsp ground cumin (home-ground from cumin seeds does make a difference)
1 tsp ground coriander (again, home-ground makes a difference)
2 pkg (12 ounces each) frozen 60-80 count shrimp, thawed, shells and tails removed, de-veined and coarsely chopped
1 c sour cream
OPTIONAL FOR GARNISH:
fresh cilantro sprigs
sliced avocado
additional cooked shrimp

Steps:

1. In a 3 1/2 quart (or a little larger) saucepan or Dutch oven over medium-high heat, heat the oil until it is shimmering. Sauté the onion until it is tender. Add the garlic and sauté for 1 minute longer. Stir in the flour until it is blended. Stir in the broth, cream, chili powder, cumin and coriander and bring them to a boil. Reduce the heat, cover and simmer for 5 minutes.
2. Add the shrimp to the soup and simmer them until the shrimp turn pink, about 5 minutes longer. Gradually stir 1 cup of the hot soup into the sour cream. Gently return that mixture back to the pan, stirring constantly. Heat it through, but do not let it boil.
3. If desired, garnish the servings with cilantro, avocado and additional shrimp.