Avocado Shrimp Bisque
Chopped shrimp and avocado are cooked in chicken broth with milk, onion and lemon juice in this soup that can be served warm or cold.
Overall, a very good soup. I'm always on the lookout for creamy soups that aren't loaded with butter or other thick dairy products. With a few minor adjustments, this soup fits the bill. If you're trying to make this a little bit healthier or lower cal, skim milk does work. Made as directed, I found the soup bland, so I added some fresh cilantro and old bay seasoning. I did not puree the mixture, but I mashed the avocados thoroughly before heating, and I enjoy the chunks of shrimp - gives it texture. Tasty soup!
This combination of shrimp and avocado was great! I used uncooked shrimp instead and incorporated some S. TX necessities. I cooked whole shrimp in the chicken broth along with diced onion, garlic, celery, red pepper and 1 habanero pepper (seeded). I removed the shrimp when cooked and set aside and diced. I then added the whole milk and brought the temp up slowly cooking the the veggies. I then added the diced avocado (more than called for) and shrimp and used the stand up hand mixer in the pot itself to puree about half of the ingredients. I added in the following spices along the way: Salt, Pepper, Old Bay Seasoning and Cumin to taste. I also added in a dollop of sour cream and minced cilantro to the bowls. Yummy!!! Boyfriend was dubious of the combination but LOVED it!
This smooth, spicy shrimp bisque uses coconut milk to offset its heat.
Very good, althought the number of servings is way off. I scaled this recipe down to 4, and it MIGHT have made 2 servings, if they were small. As it was it was a big bowl just for me! I added cayenne to it for a little kick, and I mashed the avacado before putting it in, but everything else stayed the same. Very good, thank you for a quick, easy, and delicious lunch!
Pureed instead. Added a few things and we're gonna serve it w/ a butterflied piece of grilled shrimp on top. (slow day at work so I did some playing..)
Not very flavorful, but rich. Needs more salt and perhaps a touch of garlic. I may experiment with this one more.
Fish stock and heavy cream thickened with a roux form the base for this rich shrimp bisque recipe which calls for brandy, tomato paste, Worcestershire sauce, and seafood seasoning.
Shrimp shells and spices are simmered in thickened seafood stock seasoned with paprika and tomato paste, then combined with shrimp, cream and sherry in this classic bisque.