Avocado Shrimp Bisque
Avocado Shrimp Bisque
Avocados are not only for guacamole anymore. Blended until creamy and added to this version of shrimp bisque, it becomes something truly delicious!
Avocado Shrimp Bisque
Avocado Shrimp Bisque
Avocados are not only for guacamole anymore. Blended until creamy and added to this version of shrimp bisque, it becomes something truly delicious!
Servings Prep Time
6servings 25minutes
Cook Time
43minutes
Servings Prep Time
6servings 25minutes
Cook Time
43minutes
Ingredients
For the Shrimp
  • 1pound large shrimpcleaned and peeled (reserve shells)
  • 1/3teaspoon salt
  • 1/3teaspoon pepper
  • 1/3teaspoon smoked paprika
  • 1-2tablespoons Tabasco hot sauce
  • 2tablespoons olive oilplus more for cooking
For the Bisque
  • 3cups chicken broth
  • 2 bay leaves
  • 1/3teaspoon cayenne pepper
  • Juice of 1 lemon
  • salt and pepperto taste
  • 2tablespoons unsalted butter
  • 1/3cup sweet oniondiced
  • 2cloves garlicminced
  • 1 serrano or jalapeƱo pepperseeded and minced
  • 2large avocadoes
  • 2cups half-and-half(dairy product)
  • 1/3cup cilantro
  • 1teaspoon chicken bouillon granulesor soup base
  • 2tablespoons flour
For the Garnish
  • Diced avocado
  • lemon wedges
  • chopped cilantro
  • Sliced green onions
  • Hot sauce of your choice
Instructions
  1. Transfer the cleaned shrimp to a bowl. Add spices listed, Tabasco hot sauce and olive oil. Stir well to coat evenly, cover and set aside.
  2. In a sauce pan, add the shrimp shells, 3 cups chicken broth, bay leaves, juice of 1 lemon, Cayenne pepper, 1/3 teaspoon of pepper and 1/4 teaspoon of salt. Bring to a boil, reduce heat and cook for 5 to 6 minutes. Strain out the solids and reserve the broth.
  3. In a soup pot, add the 2 tablespoons of butter and heat to medium. Add the onions, garlic and serrano pepper. Season lightly with salt and pepper and cook for 6 to 8 minutes. Add the reserved chicken/shrimp broth and continue cooking for 10 minutes. Taste for salt.
  4. In the blender, add the half and half, cilantro, 2 tablespoons of flour, chicken bouillon, 1 avocado and half of the second avocado. Blend on high until smooth and whisk into the simmering soup. Reduce the heat to medium/low and continue cooking for 6 to 8 minutes.
  5. While the soup is cooking and thickening, preheat 2 tablespoons of olive oil in a skillet to medium/high heat. Stir-fry the shrimp for a few minutes or until pink. Cover and remove from heat. Ladle the soup into serving bowls and divide the shrimp on top of soup. Garnish with cilantro, green onions, lemon wedges and hot sauce.
Recipe Notes

A quick saute is all you need for the shrimp. It will continue to cook even after you remove it from the heat.

When adding milk, cream or sour cream to hot liquids, make sure it is not boiling or the dairy will curdle. You could also whisk in a couple of tablespoons of flour to the dairy before adding to the hot liquid. This will act as a thickener and also prevent curdling.