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Shrimp Salsa Bisque Recipe

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This recipe for Shrimp Salsa Bisque is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium (18 oz or so) can crushed or diced tomatoes with juice, preferably unsalted
2 medium can tomato sauce
4 C. water
1 lb. medium cooked shrimp, shelled and deveined and cut into bite sized chunks
2 tsp. seafood soup base and seasoning
1 red bell pepper, chopped
1 banana pepper or 2 jalapeno peppers, chopped
1 small onion, chopped
1/4 C. fresh cilantro leaves, stems removed
1 tsp. oregeno
1/2 tsp. ground cumin
1 C. sour cream
1 Tbsp sugar
2 C. cooked rice (optional)
Directions:
Directions:
Pour the canned tomatoes, along with their juice, tomato sauce and water into a soup pot, bring to a boil over medium high heat, then reduce to a simmer. Add seafood base. Remove the cores and seeds from the peppers and chop them and the onion. Place in a blender or food processor with the cilantro, oregano, and cumin. Pulse until finely pureed - it may take a few minutes. Add to the soup, stir to blend, then taste. Add the cooked shrimp to the soup, warm 5-10 min. on low. Whisk in sour cream and sugar. To serve, place a spoonful of cooked rice (if using) in each bowl and top with hot soup. If the rice was refrigerated, let it come to room temperature while the soup is cooking.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 min.

 

 

 

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