Shrimp Bisque Soup From Gurneys Restaurant Recipes

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SHRIMP BISQUE



Shrimp Bisque image

I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 3 cups.

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 tablespoon chili powder
2 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Fresh cilantro, cubed avocado and additonal shrimp, optional

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.

Nutrition Facts :

SHRIMP BISQUE SOUP FROM GURNEY'S RESTAURANT



Shrimp Bisque Soup from Gurney's Restaurant image

This is a rich and delicious bisque from Lloyd and Nancy Gurney/Gurney's Restaurant in Hailey, Idaho. I found the recipe in Sun Valley Celebrity and Local Heroes Cookbook. Serving size is esimated because it wasn't listed. Keep in mind, you'll want seconds...

Provided by AmyZoe

Categories     < 4 Hours

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

1 lb shrimp
1/2 cup butter
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 1/2 cups carrots, chopped
3 garlic cloves, minced
4 cups chicken broth
28 ounces tomatoes with juice
1 1/2 cups dry white wine
2 teaspoons cooking sherry
1 tablespoon salt
1 1/2 teaspoons thyme
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/3 cup flour
3 cups half-and-half
watercress leaf, if desired (to garnish)

Steps:

  • Melt butter in a 6-quart pot.
  • Saute onion, celery, carrots, and garlic for 8 minutes.
  • Stir in chicken broth, tomatoes, wine, sherry, and seasonings.
  • Bring to a boil. Reduce heat and simmer, covered for 10 minutes.
  • Stir flour into half and half and add to soup.
  • Heat to boiling. Stir in shrimp and remove from heat.
  • Puree soup and pour into a clean pot.
  • Keep warm and serve, or chill and reheat.
  • Garnish with watercress springs and a few shrimp if desired.

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