Mexican Shrimp Bisque

Happy Halloween!! This post has nothing to do with Halloween, but it's a quick, tasty recipe that I think you'll like. Keith loves bisque soups and almost always orders one if it's on the menu at a restaurant. I stumbled upon this recipe from a daily email from Taste of Home and it sounded right up his alley. After reading the reviews, I made a few modifications. It was so yummy!

I served it with a simple greens salad, but cheese quesadillas would be delish, too!

{can you tell I've been busy/in a hurry and my pics are from my iPhone? hey, at least i'm tryin'!!}

Mexican Shrimp Bisque

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Ingredients:

1 large onion, chopped 

2 tablespoons olive oil 

3 garlic cloves, minced 

2 tablespoons all-purpose flour 

2 cup water  

1 cup heavy whipping cream 

4 teaspoons chicken bouillon granules 

1 tablespoon chili powder 

1 teaspoon ground cumin 

1 teaspoon ground coriander 

1 pound uncooked medium shrimp, peeled and deveined (thaw, if frozen)

1 cup sour cream 

Chopped fresh cilantro and sliced avocado

In a small saucepan over medium heat, 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 3/4 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado.

Enjoy!!