Fiesta Shrimp Bisque

Fiesta Shrimp Bisque

If you like lobster bisque then you will love Fiesta Shrimp Bisque.  If you don’t have shrimp you can substitute any shellfish to this bisque (clams or mussels).  If you have a shellfish allergy then use a favorite fish instead of the shrimp.  Serve with a crisp green salad for a simple but special meal. 

INGREDIENTS

1 Chopped Onion

1 Tablespoon Olive Oil

3 Minced Garlic Cloves

1 Tablespoon Unbleached Flour

1 Cup White Wine

½ Cup Heavy Whipping Cream

2 Tablespoon Chicken Bouillon

1 Tablespoon Chili Powder

1/2 Teaspoon Cumin

1/2 Teaspoon Coriander

1/2 Pound Uncooked Shrimp (Peeled & Deveined)

1/2 Cup Sour Cream

Chopped Parsley or Chopped Cilantro for Garnish

In a medium size saucepan sauté the onions in the olive oil for 2 minutes until tender.  Add the garlic and cook 1 minute longer.  Stir in the flour until blended.  Stir in the white wine, cream, bouillon, chili powder, cumin, coriander and salt.  Bring to a boil.  Reduce the heat to a simmer.  Cover with a lid and simmer for 6 minutes.  Cut the shrimp into bite size pieces.  Add the shrimp to the soup.  Simmer for 10 minutes.  The shrimp should turn pink at this point.  Be careful not to overcook the shrimp or they become chewy.  Take a small bowl and gradually add the sour cream into 1/2 cup of the hot soup.  Return to the saucepan and stir constantly.  Cook for another 3 minutes to heat through, but do not bring to a boil.  Remove from the heat and place into bowls.  Top with parsley or cilantro.  Serves 2