Shrimp Bisque
By rainmaker
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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
Details
Preparation time 30mins
Cooking time 30mins
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.
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