Monday, November 5, 2012
creamy southwestern shrimp
My husband said the next time I make this dish, with a combination of shrimp, scallops and mussels it will be Hall of Fame. This dish was delicious!! The original recipe is called Southwestern Shrimp Bisque and I had planned to serve it as such until I realized how thick and rich it was. I think we'd only have been able to eat about 3 bites as a bisque. It needed some pasta or rice underneath to balance the richness.
creamy southwestern shrimp (adapted from Taste of Home, April/May 2012)
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 cup water
1/2 cup half and half
2 teaspoons chicken bouillon granules
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream (I didn't think it needed any more richness so omitted it)
chopped fresh cilantro
In a small saucepan, saute onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in flour until blended. Stir in water, cream, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Cut shrimp into bite-sized pieces if desired; add to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl if serving as a soup; gradually stir in 1/2 cup of soup. Return all to the pan, stirring constantly. Heat through, do not boil. If desired, top with cilantro and avocado.