Mexican Shrimp Bisque
This is super easy, fast and absolutely delicious, with a little kick. Enjoy!
.jpg)
Ingredients:
-1 Tbs extra virgin olive oil
-1 small onion, finely chopped
-2 garlic cloves, minced
-1 Tbs flour
-3 cup chicken broth
-1 (14.5 oz) can petite diced tomatoes with zesty jalapenos
-1/2 cup heavy cream
-1 tsp chili powder
-1/2 tsp ground cumin
-12 oz small shrimp, peeled, deveined, with tails removed
-1/2 cup sour cream
Directions:
Heat oil in large saucepan. Add the onion and cook until tender. Stir in the garlic and cook for 1 minute.
Stir in the flour. Mix until creamy. Add the broth, tomatoes, cream, chili powder and cumin. Mix very well. Bring to a boil. Reduce heat, cover and simmer for 5 minutes.
Add the shrimp and cook for 3 minutes.
Mix the sour cream with about 1 cup of the hot soup. When smooth, add to the soup. Cook for 1 more minute.
Ladle into bowls and enjoy!
-1 Tbs extra virgin olive oil
-1 small onion, finely chopped
-2 garlic cloves, minced
-1 Tbs flour
-3 cup chicken broth
-1 (14.5 oz) can petite diced tomatoes with zesty jalapenos
-1/2 cup heavy cream
-1 tsp chili powder
-1/2 tsp ground cumin
-12 oz small shrimp, peeled, deveined, with tails removed
-1/2 cup sour cream
Directions:
Heat oil in large saucepan. Add the onion and cook until tender. Stir in the garlic and cook for 1 minute.
Stir in the flour. Mix until creamy. Add the broth, tomatoes, cream, chili powder and cumin. Mix very well. Bring to a boil. Reduce heat, cover and simmer for 5 minutes.
Add the shrimp and cook for 3 minutes.
Mix the sour cream with about 1 cup of the hot soup. When smooth, add to the soup. Cook for 1 more minute.
Ladle into bowls and enjoy!
%2B(3).jpg)
Comments