Mexican Shrimp Bisque

By Chez_Alexander

Ingredients

• 1 small onion, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon flour
• 1 cup chicken stock
• 1/2 cup heavy whipping cream
• 1/2 tsp cayenne pepper
• Pinch ground cumin
• Pinch ground coriander
• 1/2 pound uncooked medium shrimp, peeled and deveined, cut into bite-sized pieces
• 1/2 cup sour cream
• Chopped fresh cilantro and sliced avocado, optional

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

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 stock, cream, and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

2. 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 sour cream mixture to the pan, stirring constantly. Heat through (do not boil).

To serve, top with cilantro and avocado chunks if desired.

Makes 2 servings. Each serving = 14 Weight Watchers points.