Mexican Shrimp Bisque

15m
Prep Time
15m
Cook Time
30m
Ready In

Recipe: #18242

March 26, 2015



"Unless Taste of Home sends more recipes my way that I cannot ignore in good conscience, then this recipe will have me caught up for the time being. I may well have "saved the best for last" because this bisque sounds truly DIVINE! The pic showed it garnished w/3 thin slices of avocado sprinkled w/cilantro, but 1 reviewer suggested (& others agreed) that a generous dollop of guacamole would also work as well & then could be stirred into the bisque for added texture & color. I thought that was a great idea! This recipe was originally published as "Mexican Shrimp Bisque" in Cooking for 2, Fall of 2005 issue on Pg 31. Enjoy! --- EDITED TO ADD: Pls read the **NOTE RE SERVINGS** in the prep steps section."

Original is 3 servings

Nutritional

  • Serving Size: 1 (282 g)
  • Calories 275.5
  • Total Fat - 18.7 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 136 mg
  • Sodium - 525.7 mg
  • Total Carbohydrate - 13.2 g
  • Dietary Fiber - 2.1 g
  • Sugars - 2.6 g
  • Protein - 14.8 g
  • Calcium - 140.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a sml saucepan, saute onion in oil until tender. Add garlic & cook 1 min longer. Stir in flour until blended. Stir in the water, cream, bouillon & seasonings. Bring to a soft boil, reduce heat, cover & simmer for 5 min.

Step 2

If needed, cut shrimp into bite-size pieces. Add shrimp to soup. Simmer 5-10 min longer or until shrimp turn pink. Put sour cream in a sml bowl. Gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through, but do not boil. Top w/cilantro, avocado or guacamole as desired & serve.

Step 3

**NOTE RE SERVINGS**: Yield is 3 cup-sized servings, so recipe needs to be doubled, tripled, etc based on the size & # of servings desired.

Tips


  • No special items are required.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Choose shrimp that are fresh and not previously frozen.
  • Select an avocado that is ripe, but still slightly firm to the touch.

  • Substitute olive oil with avocado oil for a healthier option. Avocado oil is a great source of healthy fats and can help improve heart health.
  • Substitute heavy whipping cream with coconut cream for a vegan option. Coconut cream is a great vegan alternative to heavy cream and can provide a delicious and creamy texture.

Coconut Shrimp Bisque Replace the heavy whipping cream with coconut milk and add 1/4 teaspoon of coconut extract. Omit the chili powder and cumin and add 1/4 teaspoon of ground ginger and 1/4 teaspoon of ground cardamom. Top with toasted coconut flakes, chopped fresh cilantro and sliced avocado for garnish.



Mexican Rice: This Mexican-style rice dish is a delicious accompaniment to the Mexican Shrimp Bisque. It's made with long-grain white rice cooked in a tomato-based sauce, and is flavored with garlic, onion, and cumin. The flavors of the Mexican Rice will pair nicely with the flavor of the bisque and make a complete, flavorful meal.


Black Beans: This simple black bean side dish is a great addition to the Mexican Shrimp Bisque. It's made with black beans, onion, garlic, and cumin, and is a perfect accompaniment to the Mexican Rice. The beans provide a great source of protein and fiber, and the flavors will complement the flavors of the bisque and Mexican Rice nicely.




FAQ

Q: How many servings does this recipe make?

A: This recipe yields 3 cup-sized servings, so it needs to be doubled, tripled, etc based on the size and number of servings desired.



Q: Can this recipe be made vegan?

A: Yes, this recipe can easily be made vegan. Simply substitute the butter for a vegan-friendly alternative, such as coconut oil or vegan butter, and use a plant-based milk instead of cow's milk.

1 Reviews

Mikekey

Delicious. I doubled the water, flour and cream to make 2 entree sized servings. We don't care foe avocado, but used chopped cilantro for garnish. Will be making this easy recipe again.

5.0

review by:
(4 Mar 2016)

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Fun facts:

The chili powder used in this recipe is a key ingredient in Mexican cuisine. It was brought to Mexico by the Spanish in the 16th century and has since become an essential part of Mexican cooking.

The avocado garnish used in this recipe is a popular topping in Mexican dishes. It is believed that the Aztecs first cultivated avocados in Mexico around 500 BCE and it has been a staple in Mexican cuisine ever since.