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Heather Moore

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Southwestern Shrimp Bisque

Another quick weeknight meal that tastes like you spent all day on it!

1 small onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp all-purpose flour
1 cup water
1/2 cup heavy whipping cream
2 tsp chicken bouillon granules
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp 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, saute onion in oil until tender.  Add garlic; cook one minute longer.  Stir in flour until blended.  Stir in water, cream, bouillon and seasonings; bring to a boil.  Reduce heat; cover and simmer for 5 minutes.
Cut shrimp into bite-size 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 but do not boil.  Top with cilantro and avocado, if desired.


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10/15/2012 9:43AM
Southwestern Shrimp Bisque
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