Shrimp Salsa Bisque
From mbeards2 15 years ago
- 20 minutes to make
- Serves 6
Great soup for cold days that's easy to throw together.
Ingredients
- * 1 medium (18 oz. or so) can crushed or diced tomatoes with juice, preferably unsalted shopping list
- * 1 medium can tomato sauce shopping list
- * 4 Cups seafood stock or chicken stock or water shopping list
- * 1 lb. medium cooked shrimp, shelled and deveined and cut into bite-sized chunks shopping list
- * 1 red bell pepper, chopped shopping list
- * 2 jalapeño peppers, or 1 banana pepper chopped shopping list
- * 1 small onion, chopped shopping list
- * ¼ Cup fresh cilantro leaves, stems removed shopping list
- * 1 tsp. TURKISH oregano shopping list
- * ½ tsp. ground cumin shopping list
- * 1 Cup sour cream shopping list
- * 1 TB. sugar shopping list
- * 2 Cups cooked rice (optional) shopping list
How to make it
- Pour the canned tomatoes, along with their juice, tomato sauce and the stock into a soup pot, bring to a boil over medium high heat, then reduce to a simmer.
- Remove the cores and seeds from the peppers and chop them and the onion.
- Place in a blender or food processor with the cilantro, OREGANO, and CUMIN.
- Pulse until finely puréed - it may take a few minutes.
- Add to the soup, stir to blend, then taste.
- Add the cooked shrimp to the soup, warm 5-10 minutes on low.
- Whisk in sour cream and sugar.
- To serve, place a spoonful of cooked rice (if using) in each bowl and top with hot soup. If the rice was refrigerated, let it come to room temperature while the soup is cooking.
People Who Like This Dish 2
- juels Clayton, NC
- gagagrits Irmo, SC
- m2googee Tomball, TX
- mbeards2 Omaha, NE
- Show up here?Review or Bookmark it! ✔
m2googee
juels
gagagrits
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "