Recipe by William Anatooskin
"Simply delicious and easy to make. You may also use canned shrimp, drained, if fresh shrimp is not available."
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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.
I added old bay, smoked paprika, cayenne pepper and some fleur de sel to smooth out the taste. I also used 1 lb of shrimp and pureed half of it into the bisque. 1/4 pound I cut into chunks and put it into the bisque. The remaining 1/4 I butterflied and grilled it, basting with cilantro oil.
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.
* 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
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