Mexican Shrimp Bisque

Yield: 1 Gallon

Time: 35 minutes

Wonderfully creamy with a tiny punch, this soup came straight home from my trip to the Riviera Maya!

INGREDIENTS:

½ Cup    Onions, ½ inch diced
2 cl.        Garlic, minced
2T           Olive oil
1 tsp.      Cumin
1T           Mexican chili powder
½ tsp      Coriander, ground
2T           Flour
2 Cups    Seafood broth, clam
½ Cup     Heavy cream
½ lb Lg    Cleaned rock shrimp, cut in half
2 tsp.       Worcestershire
2 tsp        Hot sauce
½ Cup     Sour cream
1T            Cilantro, chopped
1              Avocado
½ Cup     Cilantro (or parsley), chopped

METHOD:

  1. In a 2 gallon pot on medium high setting sauté the onion, garlic and spices in the oil on medium high for 1 minute.

  2. Add the flour and cook stirring for 1 minute. 

  3. Add broth, shrimp and cream stirring often. Bring to boil then immediately pull off the fire.

  4. Ladle 8oz.hot soup into a separate bowl and whisk sour cream into this bowl (tempering the soup), pour in remaining soup.

  5. Finish with Worcestershire and hot sauce. Adjust with salt and pepper.

  6. Garnish with chopped cilantro and diced avocado.

TIP:

  • Sea stocks (clam or lobster broth) are readily available in most grocery stores, just ask as they may be hidden throughout the store.

© 2019-2020 Chef Michael Barna | Wynnewood, PA 19096