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Southwestern Shrimp Bisque

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Southwestern Shrimp Bisque
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Makes: 3 servings adjust



  • 1 tablespoon Olive Oil
  • 1 small Onion, chopped
  • 2 cloves Garlic, minced

Step 1

In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer.


  • 1 tablespoon Flour
  • 1 cup Water
  • 12 cup Heavy Cream
  • 2 teaspoons Chicken Bouillon, granules
  • 1 tablespoon Chili Powder
  • 12 teaspoon Cumin
  • 12 teaspoon Coriander

Step 2

Stir in flour until blended. Stir in water, cream, boullion and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes.


  • 12 pound Uncooked Medium Shrimp, peeled and deveined

Step 3

Cut shrimp into bite-sized pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink.


  • 12 cup Sour Cream
  • cilantro, chopped
  • Avocado, sliced

Step 4

Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return mixture to the pan, stirring constantly. Heat through, do not boil. Top with cilantro and avocado, if desired.
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