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
- 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.
- 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.
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