Shrimp Bisque

Shrimp Bisque
1 small onion, chopped
1 tablespoon Olive Oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 tablespoon chili powder
2 teaspoons sodium-free chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Fresh cilantro, cubed avocado and additional shrimp, optional
  1. In a small saucepan, sauté onion in oil until tender. Add garlic;
  2. cook 1 minute longer. Stir in flour until blended. Stir in the
  3. water, cream, chili powder, bouillon, cumin and coriander; bring to
  4. a boil. Reduce heat; cover and simmer for 5 minutes.
  5. Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes
  6. longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup
  7. into sour cream; return all to the pan, stirring constantly. Heat
  8. through (do not boil). Garnish with cilantro, avocado and additional
  9. shrimp if desired. Yield: 3 cups.

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