Recipe by William Anatooskin
"Simply delicious and easy to make. You may also use canned shrimp, drained, if fresh shrimp is not available."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14.5 ounce) can
cooked fresh shrimp
ground black pepper
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!
I love avocado and shrimp together, so I was really excited to try this recipe. The bright green color was nice but the taste of the soup left much to be desired. Nobody in my family would eat a full bowl.
I am only giving it two stars, because it may have potential as a cold soup. Warm, not so much.
A very nice soup to play with - I added 1/4 tsp of Cayenne, 1 tbsp of dried cilantro, used cream instead of milk and then pureed it
Great recipe William! I added a little twist to the original recipe. I put the cut avacado,and cooked shrimp in the food processor till it became a paste and then put it in the sauce pan together. the flavor of your recipe is great! And I can't believe how fast and simple it was! Just my kind a cookin!! thanks!
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..)
Used 4 avocados, sauteed onions with one whole jalapeno and one serrano, diced small, then added 1/2 t cumin and the broth and the milk. After it came to a boil I added chopped imitation crab (on hand) and diced tomatoes. Pureed that BRIEFLY with hand blender, and served it with lemon sour cream and diced tomatoes. I did just about triple the salt and double the lemon as otherwise would have not been "bright" enough in flavor. This one is a hit.
This was surprisingly good, I too used a food processor for the avocado, onion, and I used crab. I also added some cayenne pepper, and hot sauce for some kick. Hubby liked it, but kids didn't. I did and will make it again.
Not very flavorful, but rich. Needs more salt and perhaps a touch of garlic. I may experiment with this one more.
* Percent Daily Values are based on a 2,000 calorie diet.
Avocado Shrimp Bisque
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 124
** Calories from Fat: 77
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a quick shrimp bisque with spicy Asian flavors.
Watch how to make this Latin American favorite.
Watch how to make this quick seafood soup.