Avocado Shrimp Bisque

Photo by Lisa M.
Adapted from hispanickitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hispanickitchen.com

Ingredients

  • For Shrimp:

  • 1

    pound large shrimp, cleaned and peeled

  • reserve shrimp shells

  • 1/3

    teaspoon salt

  • 1/3

    teaspoon pepper

  • 1/3

    teaspoon smoked paprika

  • 1 to 2

    tablespoons Tabasco hot sauce

  • 2

    tablespoons olive oil, plus more for cooking

  • For Soup/Bisque:

  • 3

    cups chicken broth

  • 2

    bay leaves

  • 1/3

    teaspoon Cayenne pepper

  • Juice of 1 lemon

  • Salt and pepper to taste

  • 2

    tablespoons unsalted butter

  • 1/3

    cup sweet onion, diced

  • 2

    cloves garlic, minced

  • 1

    serrano or jalapeño pepper, seeded and minced

  • 2

    large avocado

  • 2

    cups half and half milk

  • 1/3

    cup cilantro

  • 1

    teaspoon chicken bouillon granules or soup base

  • 2

    tablespoons flour

  • For Garnish:

  • Diced avocado

  • Lemon wedges

  • Chopped cilantro

  • Sliced green onions

  • Hot sauce

Directions

1. Transfer the cleaned shrimp to a bowl. Add spices listed, Tabasco hot sauce and olive oil. Stir well to coat evenly, cover and set aside. 2. In a sauce pan, add the shrimp shells, 3 cups chicken broth, bay leaves, juice of 1 lemon, Cayenne pepper, 1/3 teaspoon of pepper and 1/4 teaspoon of salt. Bring to a boil, reduce heat and cook for 5 to 6 minutes. Strain out the solids and reserve the broth. 3. In a soup pot, add the 2 tablespoons of butter and heat to medium. Add the onions, garlic and serrano pepper. Season lightly with salt and pepper and cook for 6 to 8 minutes. Add the reserved chicken/shrimp broth and continue cooking for 10 minutes. Taste for salt. 4. In the blender, add the half/half milk, cilantro, 2 tablespoons of flour, chicken bouillon, 1 avocado and half of the second avocado. Blend on high until smooth and whisk into the simmering soup. Reduce the heat to medium/low and continue cooking for 6 to 8 minutes. 5. While the soup is cooking and thickening, preheat 2 tablespoons of olive oil in a skillet to medium/high heat. Stir-fry the shrimp for a few minutes or until pink. Cover and remove from heat. Ladle the soup into serving bowls and divide the shrimp on top of soup. Garnish with cilantro, green onions, lemon wedges and hot sauce.

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