Mad Dog’s Southwestern Shrimp Bisque

Name: Mad Dog’s Southwestern Shrimp Bisque
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 lb shrimp (peeled, deveined, and cut into bite sized pieces); 1 medium onion (diced); 2 garlic cloves (minced); 1/2 cup celery (chopped); 1/3 cup flour; 3 cups chicken broth; 4 ounces butter; 2 serrano chilies (chopped); 1 tablespoon chili powder (preferably New Mexican); 1/2 tablespoon cumin (ground); salt; 2 cups half-and-half cream; 1/4 cup chopped fresh cilantro

Submitted by R. Warren Meddoff

"An extremely easy soup with a kick! An elegant Southwestern bisque that satisfies."

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photo by IngridH

Ready In:: 20mins
Ingredients:: 13
Serves:: 4

ingredients

1 lb shrimp (peeled, deveined, and cut into bite sized pieces)
1 medium onion (diced)
2 garlic cloves (minced)
¹⁄₂ cup celery (chopped)
¹⁄₃ cup flour
3 cups chicken broth
4 ounces butter
2 serrano chilies (chopped)
1 tablespoon chili powder (preferably New Mexican)
¹⁄₂ tablespoon cumin (ground)
salt
2 cups half-and-half cream
¹⁄₄ cup chopped fresh cilantro

directions

In a large pot melt butter over medium heat and add onion, celery, chilies and garlic, cooking until onions are translucent.
Sprinkle flour over vegetables and combine.
Add chicken broth, cumin and chili powder. Bring to a simmer.
Add half-and-half while continuously stirring bringing soup back to a simmer.
Add shrimp and continue to cook until shrimp is cooked through (about four minutes).
Serve immediately, garnishing each bowl with chopped cilantro.

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Reviews

This is a really tasty soup. Nice, thick, creamy texture, plus a little bite from the chiles and chile powder. It has the feel of a chowder, but without the potato chunks. I think that next time I'd use a seafood stock rather than chicken, but other than that, I'm very pleased with this meal. Thanks for posting!

IngridH

RECIPE SUBMITTED BY

R. Warren Meddoff

Plantation, Florida

I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .

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