Mad Dog's Southwestern Shrimp Bisque
Prep Time: 5 mins
Total Time: 20 mins
"Need to adjust the chipotle down a little - was just a bit too spicy and hid some of the other flavors. Otherwise, it was great!"- sbjonas
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|1 poundshrimp; peeled, deveined, and cut into bite sized pieces|
|1 mediumonion; diced|
|2 clovesgarlic; minced|
|1/2 cupcelery; chopped|
|3 cupschicken broth|
|2 serrano chilies; chopped (I substitute 1 tablespoon of chipotle peppers in adobo sauce, or more to taste)|
|1 tablespoonchili powder; preferably New Mexican|
|1/2 tablespooncumin; ground|
|1/4 cupfresh cilantro; chopped|
Mad Dog's Southwestern Shrimp Bisque Preparation
1 In a large pot melt butter over medium heat and add onion, celery, chilies and garlic, cooking until onions are translucent.
2 Sprinkle flour over vegetables and combine.
3 Add chicken broth, cumin and chili powder. Bring to a simmer.
4 Add half-and-half while continuously stirring bringing soup back to a simmer.
5 Add shrimp and continue to cook until shrimp is cooked through (about four minutes).
6 Serve immediately, garnishing each bowl with chopped cilantro.
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