Mexican Shrimp Bisque

By nurseliz

Ingredients

• 1 small onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 cup water
• 1/2 cup heavy whipping cream
• 2 teaspoons chicken bouillon granules
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1/2 cup sour cream
• Chopped fresh cilantro and sliced avocado, optional

Preparation

Step 1

In a small saucepan, 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 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired. Yield: 3 servings.

Nutritional Facts 1 cup equals 357 calories, 28 g fat (15 g saturated fat), 173 mg cholesterol, 706 mg sodium, 10 g carbohydrate, 2 g fiber, 16 g protein.