I’ve always loved bisques, and this one has some serious southwestern flavor with an addition of yummy shrimp!
I had to do a little research to check my facts, but I was correct, and a bisque is basically a creamy soup with shellfish….in this case…shrimp!
I happen to live in the southwest, and I love all the flavors that accompany the food here. I’ve never been one to take my meals bland. The more spices and seasonings, the better for yours truly! That is why this bisque did not disappoint. It’s jam-packed with flavor, perfectly creamy, with fresh sliced avocados and a little cilantro and lime juice on top just for kicks.
{SOUTHWESTERN SHRIMP BISQUE}
Adapted from Taste of Home April/May 2012 Magazine
1 small onion, chopped
1 Tbsp. olive oil
2 garlic cloves, minced
1 Tbsp. all-purpose flour
1 1/2 c. water
1 c. heavy whipping cream
2 1/2 tsp. chicken bouillon granules
1 Tbsp. chili powder
3/4 tsp. ground cumin
1/4 tsp. cajun seasoning
1/2 tsp. ground coriander
1/2 lb. uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Chopped fresh cilantro, fresh limes for squeezing, and sliced avocado, optional, for topping
In a small sauce pan, saute onion in oil until tender. Add garlic; cook 1 minute longer, or until fragrant. Stir in flour until blended. Stir in 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 2-3 more minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually whisk in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). If desired, top with cilantro, fresh-squeezed lime juice, and avocado slices.
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I would seriously cry if we ever had to leave this place, for a few reasons, but mainly because I would miss the amazing food! We south-westerners know how to make a mean green chile burger, an out-of-this-world red chile enchilada, and salsa that will knock your socks off, just to mention a few of our specialities. 🙂
When I look through recipe books and magazines, I’m always immediately drawn to those that have a good number of ingredients, mainly because I’m more sure that they won’t be short on flavor. Now I know that’s not always the case, but when I look through the seasonings list on a southwestern-style dish, I make sure it’s heavy on the spices! And so far, my recipe radar hasn’t failed me, at least on the southwestern side of things.
This was definitely not something my kids did flips for, but the hubby and I were literally fighting over who got to lick the soup pot afterwards. 🙂
This is a perfect summertime soup because, though it’s warm, it’s not super heavy, yet it’s still completely satisfying!
I hope you love it too!
Thanks for sharing your pretty posts on my last party, your post will be one of my features tonight
Thanks
Maria/ Fabulous Friday