Mexican Shrimp Bisque

• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1 cup water
• 1/2 cup heavy whipping cream
• 1 tablespoon chili powder
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 lb uncooked medium shrimp, peeled & deveined
• 1/2 cup sour cream
• fresh cilantro (for garnish) (optional)
• cubed avocado (for garnish) (optional)

1. In a large saucepan, saute onion and garlic in oil until tender.
2. Stir in flour until blended.
3. Stir in the water, cream, chili powder, bouillon, cumin, and coriander; bring to a boil.
4. Reduce heat; cover and simmer for 5 minutes.
5. Cut shrimp into bite sized pieces; add to soup.
6. Simmer 5 minutes longer or until shrimp turn pink.
7. Gradually stir 1/2 cup hot soup into sour cream; return all to pan, stirring constantly.
8. Heat through (do not boil).
9. Garnish with fresh cilantro and cubed avocado, if desired.

onion, garlic, olive oil, flour, water, heavy whipping cream, chili powder, chicken bouillon granules, ground cumin, ground coriander, shrimp, sour cream, fresh cilantro, avocado

Taken from www.food.com/recipe/mexican-shrimp-bisque-317324 (may not work)