Mexican Shrimp Bisque

We have access to very good shrimp on a very intermittent basis, and so we buy it and freeze it is quart sized mason jars filled with water.  The winter is a time when we can never get it, so we stock up and this year we really over estimated our shrimp needs, so while it is now srping and we can once again get shrimp, we have a lot on hand, which we are paradoxically eating like crazy!
This is a good low carb recipe that is well away from traditional shrimp bisque.

• 1 small onion, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon flour
•  2 cup stock
• 1/2 cup heavy whipping cream
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 pound uncooked medium shrimp
• 1/4 cup sour cream
• Fresh cilantro, cubed avocado 

1. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the stock, cream, chili powder, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2. 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. Yield: 3 cups.