Mexican Shrimp Bisque Recipes

SHRIMP BISQUE

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a 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, avocado and additional shrimp if desired.

MEXICAN SHRIMP BISQUE

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-sized pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired.

SHRIMP BISQUE

Steps:

• In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
• Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
• Repeat with remaining mixture. Sprinkle on Parmesan cheese.
• Optional garnishes: herbs and additional shrimp.

MEXICAN SHRIMP BISQUE

Steps:

• In a 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 a boil.
• Reduce heat; cover and simmer for 5 minutes.
• Cut shrimp into bite sized 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 pan, stirring constantly.
• Heat through (do not boil).
• Garnish with fresh cilantro and cubed avocado, if desired.

SHRIMP BISQUE

Steps:

• In large saucepan melt butter and saute shrimps until just cooked through about 4 minutes.
• Using slotted spoon transfer shrimps to a bowl.
• Add celery,onions, carrots and lemon juice to saucepan.
• Saute until vegetables are soft, about 10 minutes.
• Add white wine and boil 2 minutes.
• Add chicken broth, rice and tomato paste.
• Cover pot and simmer until rice is tender about 20 minutes,stirring occasionally.
• Add cream and puree.
• Add shrimps and blend until shrimps are coarsely chopped.
• Be careful not to overprocess them.
• Season with salt and pepper.
• Top each bowl with extra shrimp.

SHRIMP BISQUE

Steps:

• In a large soup pot, over medium heat, melt butter. Add onion, celery, carrots and garlic. Sautee for about 5 minutes.
• Add wine and water to pot. Cover and simmer for about 20 minutes or until vegetables are soft.
• Pour in stock, tomato paste, half and half, flour, lemon juice, shrimp, and the spices. Mix well. Heat through.
• Add the sour cream. Stir well; remove from heat.
• Puree in batches, if necessary in blender or food processor.