Shrimp Bisque
Yields: Make 3 cups
Servings: 6 (3/4 cup)
Makes 3 cups
Ingredients
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup light 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,
washed and drained
1/2 cup low-fat sour cream
Fresh cilantro, optional
Directions
Servings: 6 (3/4 cup)
Makes 3 cups
Ingredients
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup light 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,
washed and drained
1/2 cup low-fat sour cream
Fresh cilantro, optional
Directions
- 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 for 5 minutes longer or until shrimp turns 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, if desired.
