Recipe

Shrimp Salsa Bisque Recipe

	Mbeards2 / All my dishes 7 months, 4 weeks ago Great soup for cold days that's easy to throw together. Prep:10m Cook:20m Servings:6	Mbeards2
	salsa shrimp tomatoes seafood

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Ingredients

* 1 medium (18 oz. or so) can crushed or diced tomatoes with juice, preferably unsalted

* 1 medium can tomato sauce

* 4 Cups seafood stock or chicken stock or water

* 1 lb. medium cooked shrimp, shelled and deveined and cut into bite-sized chunks

* 1 red bell pepper, chopped

* 2 jalapeño peppers, or 1 banana pepper chopped

* 1 small onion, chopped

* ¼ Cup fresh cilantro leaves, stems removed

* 1 tsp. TURKISH OREGANO

* ½ tsp. GROUND CUMIN

* 1 Cup sour cream

* 1 TB. sugar

* 2 Cups cooked rice (optional)

Directions

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.

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