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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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I enjoy both Cajun and Mexican cuisine, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and glass of white wine for a simple but very special meal.—Karen Harris, Castle Rock, Colorado Ingredients:
1 small onion, chopped |
1 tablespoon olive oil |
2 garlic cloves, minced |
1 tablespoon king arthur unbleached 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 additonal shrimp, optional |
Directions:
1. In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2. Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired. Yield: 3 cups.
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