Smokey Shrimp & Tomato Bisque
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- 4 Tbsp. butter
- 4 Tbsp. all-purpose flour
- 4 cups water
- 2 tomato bouillon with chicken flavor cubes, crumbled
- 2 tsp. chipotle peppers in adobo sauce
- 1 lb. uncooked medium shrimp
- 1/2 cup heavy cream [or whipping]
1.In a medium saucepot, melt butter over medium heat. Stir in flour with a wire whisk. Cook until flour has browned slightly, about 2 minutes, stirring frequently. Slowly whisk in water. Stir in tomato bouillon with chicken flavor cubes and chopped chipotle and bring to a boil. Reduce heat and simmer about 1 minute.
2.Stir in shrimp and cook until shrimp turn pink, about 4 minutes, stirring occasionally. Stir in cream. Garnish with chopped fresh parsley.