Mexican Shrimp Bisque

Ohhh, yum. I adore shrimp and tonight Eileigh enjoyed her first shrimp as well! I was somewhat doubtful that she'd even try it but down the hatch it went and she kept asking for more! This soup was rich, easy to make, and full of flavor. I will definitely be putting this into my regular rotation of recipes.

Mexican Shrimp Bisque

1/2 cup chopped onion
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream (I used whole milk and will use it again next time- it made the soup still creamy but not too rich)
1 tablespoon chili powder (perfect amount of flavor, not too spicy)
2 teaspoons chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander (I might use a little less next time)
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Fresh cilantro, cubed avocado, and shredded cheddar cheese, optional

• In a large 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 shredded cheddar cheese, if desired. Yield: 3 cups. (Serves 2-3)