Shrimp Bisque

By rainmaker

Ingredients

• 2 small onions, chopped
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups water
• 1 cup heavy whipping cream (I use organic canned coconut milk)
• 2 tablespoons chili powder
• 4 teaspoons sodium-free chicken bouillon granules
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 cup sour cream
• Fresh cilantro may be added, optional

Preparation

Step 1

In a medium saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander, bring to a boil. Reduce heat, cover and simmer for 5 minutes.

Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro if desired.