Avocado Shrimp Bisque
From abermouse 9 years agoIngredients
- For Shrimp: shopping list
- 1 pound large shrimp, cleaned and peeled shopping list
- *reserve shrimp shells shopping list
- 1/3 teaspoon salt shopping list
- 1/3 teaspoon pepper shopping list
- 1/3 teaspoon smoked paprika shopping list
- 1 to 2 tablespoons Tabasco hot sauce shopping list
- 2 tablespoons olive oil, plus more for cooking shopping list
- For Soup/Bisque: shopping list
- 3 cups chicken broth shopping list
- 2 bay leaves shopping list
- 1/3 teaspoon cayenne pepper shopping list
- Juice of 1 lemon shopping list
- Salt and pepper to taste shopping list
- 2 tablespoons unsalted butter shopping list
- 1/3 cup sweet onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 1 serrano or jalapeño pepper, seeded and minced shopping list
- 2 large avocado shopping list
- 2 cups half and half milk shopping list
- 1/3 cup cilantro shopping list
- 1 teaspoon chicken bouillon granules or soup base shopping list
- 2 tablespoons flour shopping list
- For Garnish: shopping list
- Diced avocado shopping list
- Lemon wedges shopping list
- Chopped cilantro shopping list
- Sliced green onions shopping list
- Hot sauce shopping list
How to make it
- Tips~ A quick saute is all you need for the shrimp. It will continue to cook even after you remove it from the heat...When adding milk, cream or sour cream to hot liquids, make sure it is not boiling or the dairy will curdle. You could also whisk in a couple of tablespoons of flour to the dairy before adding to the hot liquid. This will act as a thickener and also prevent curdling.
- 1. Transfer the cleaned shrimp to a bowl. Add spices listed, Tabasco hot sauce and olive oil. Stir well to coat evenly, cover and set aside.
- 2. In a sauce pan, add the shrimp shells, 3 cups chicken broth, bay leaves, juice of 1 lemon, Cayenne pepper, 1/3 teaspoon of pepper and 1/4 teaspoon of salt. Bring to a boil, reduce heat and cook for 5 to 6 minutes. Strain out the solids and reserve the broth.
- 3. In a soup pot, add the 2 tablespoons of butter and heat to medium. Add the onions, garlic and serrano pepper. Season lightly with salt and pepper and cook for 6 to 8 minutes. Add the reserved chicken/shrimp broth and continue cooking for 10 minutes. Taste for salt.
- 4. In the blender, add the half/half milk, cilantro, 2 tablespoons of flour, chicken bouillon, 1 avocado and half of the second avocado. Blend on high until smooth and whisk into the simmering soup. Reduce the heat to medium/low and continue cooking for 6 to 8 minutes.
- 5. While the soup is cooking and thickening, preheat 2 tablespoons of olive oil in a skillet to medium/high heat. Stir-fry the shrimp for a few minutes or until pink. Cover and remove from heat. Ladle the soup into serving bowls and divide the shrimp on top of soup. Garnish with cilantro, green onions, lemon wedges and hot sauce.
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