"Hunger is the best sauce in the world."--Cervantes

Mexican Shrimp Bisque Recipe

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This recipe for Mexican Shrimp Bisque, by , is from The Ewell-Gifford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melody Gifford
Added: Saturday, January 10, 2009


1/2 cup chopped onion
2 garlic cloves, minced
1 Tbs. olive oil
1 Tbs. all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 Tbs. chili powder
2 tsp. chicken bouillon granules
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 lb. uncooked shrimp, deveined
1/2 cup sour cream
Fresh cilantro and cubed avocado (optional)

In large saucepan, saute onion and garlic in oil until tender. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to 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 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro and avocado if desired.

Number Of Servings:
Number Of Servings:
3 cups




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