Shelly's Recipe

SOUTHWESTERN SHRIMP BISQUE

Category: Soups

1 small onion, chopped
1 tbsp olive oil
1 garlic cloves, minced
1 tbsp flour
1 cup water
1/2 cup heavy whipping cream
2 tsp chicken bouillon granules
1 tbsp chili powder
1/2 tsp each ground cumin and ground coriander
1/2 lb uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Chopped fresh cilantro and sliced avocado, optional

In a small saucepan, sauge onion until tender in oil. Add garlic and cook 1 minute longer. Stir in flour until blended and cook for about 1 minute to cook the flour taste out. Stir in next 6 ingredients and bring to a boil. Reduce heat and cover to allow to simmer for 5 minutes. Cut shrimp into bite-size pieces and add to soup. Simmer 5-10 minutes or until shrimp turns pink. Place sour cream in a small bowl and gradually stir in 1/2 cup hot soup. Return all to pan, stirring constantly until heated through but not allowing to boil. If desired, top with cilantro and sliced avocado. Serves 3