Reviewed: Mar. 16, 2009

Delicious recipe! And very original! Follow the recipe as read and add to your taste. I recommend extra cilantro and garlic, but that's just me. ( : If serving for a party recommend such garnishings on the side.

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Diana808

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Reviewed: Dec. 19, 2008

I'm not sure what happened to this dish for me, but it was really bitter when it was done. I was so excited to have a creative use to avocados, but this just didn't taste good. I'm giving it two stars becauses I'm pretty sure it was something I did wrong preparing it (any ideas?) but this was not good at all when I made it.

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Laine

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Reviewed: Nov. 22, 2008

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.

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Donice

Cooking Level: Intermediate

Home Town: Marion, Ohio, USA

Living In: Desoto, Texas, USA

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Reviewed: Nov. 12, 2008

Pureed instead. 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..)

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Kerry [redemption]

Cooking Level: Intermediate

Home Town: Mcpherson, Kansas, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Nov. 5, 2008

I wont make this again. I followed the advice of other reviews are pureed the avocado and the shrimp in my food processor...I think this was a mistake. I couldnt taste the shrimp at all! It would have been better off left in chunks...same goes for the avocado. I loooove avocado but I felt like both the shrimp and avo were wasted. I also didnt have any lemon juice on hand so ommited that. Also, it came out very thin and runny so as an attempt to thicken it up I tossed in some left over mashed potatoes I had in the fridge. This helped with the consistancy but maybe it was my fault. It probably tastes much better left alone.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Oct. 23, 2008

Very good, althought the number of servings is way off. I scaled this recipe down to 4, and it MIGHT have made 2 servings, if they were small. As it was it was a big bowl just for me! I added cayenne to it for a little kick, and I mashed the avacado before putting it in, but everything else stayed the same. Very good, thank you for a quick, easy, and delicious lunch!

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ambibambi

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2008

I really loved this recipe but I added more ground black pepper and red pepper. It gave it just the kick it needed. I would suggest purple onion over white or yellow and make sure to puree the avocado and chop the shrimp for a smoother texture.

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Meg

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

Not very flavorful, but rich. Needs more salt and perhaps a touch of garlic. I may experiment with this one more.

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Brandon M.

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 26, 2007

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!

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Kara B.

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Reviewed: Sep. 11, 2007

This was a very delicious soup. I made some changes to it though. I added about 2 tsp minced garlic, used ground cayenne pepper instead of black, squeezed a lime as well as using 2 tsp lemon juice to it, used 1 tsp curry powder. AND I added a shot of clear tequila (no preference to clear, just what was on hand). And I used about 1/2 cup diced onion. I added all ingredients excluding milk, to blender and pureed until smooth and silky. I then transferred to a pot, mixed in the milk and heated it. It was DELICIOUS!!! Thanks for the recipe. I was very glad I used it as a base bcuz with my tweeking it was fabulous!

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Maryann

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: San Angelo, Texas, USA

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Reviewed: Aug. 3, 2007

This was delicious! After reading the reviews about blandness, I decided to make a few changes. I sauted onions and garlic in olive oil before hand and added course salt, plus cut up the avocados in small pieces so there wasn't a big chunk without any flavor to it. I would definately make this again!

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Jami

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 15, 2007

I came across this recipe while searching for a different way to use some avocados I purchased as an impulse buy in our local price club--would have never thought of it on my own--thank you for a great recipe-literally took less than 5 minutes to make and its nutritious and yummy--two things that can be hard to come by. The only thing I did was substitute the whole milk with a little less than 2/3 cup organic plain soy and it still tastes great! Again, thank you for sharing!

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Cupcake8674

Cooking Level: Intermediate

Home Town: Charleston, South Carolina, USA

Living In: New York, New York, USA

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Reviewed: Feb. 12, 2007

It was okay. I may make it again, with some changes. As for what other reviewers have said - yes, try and add a little more flavor and it's probably best to puree the mix before you add the shrimp. Also, substituing coconut milk for milk... You didn't really expect that to turn out, do you? XD

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Liann

Cooking Level: Intermediate

Home Town: Brownsville, Pennsylvania, USA

Living In: New Bethlehem, Pennsylvania, USA

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Reviewed: Sep. 19, 2005

Excellent!! Both my husband and I loved it! I did add 1/8 tsp. powdered red pepper to add a bit of zip. Will definitely make it again.

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Sherry

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: Jan. 31, 2005

This recipe is a little strange. I followed the reviewers' advice and pureed the soup before adding the shrimp which turned it an unappetizing green color like pistachio pudding. The taste was okay but very different. I think it would be better to just have chunks of avacado in the broth but even then, it's just a weird flavor to have in soup.

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BEAGLE3

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Reviewed: Sep. 20, 2004

I, too thought the soup was bland. I pureed the ingrediants and added crumbled bacon to it. I will try it again with crab meat instead of shrimp.

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WHEELA

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Reviewed: Sep. 18, 2004

This was just an okay recipe for me. I substituted lite coconut milk for the regular milk as it was what I had on hand. Perhaps this made a bigger difference than I expected?

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RENEE12

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Reviewed: Sep. 9, 2004

Tasted pretty good....but remember that avocados are a fruit...too many will make your tummy upset. We found out the hard way. I pureed the avocados in the bisque.

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 15, 2004

Thanks, William, for this delicious recipe. Like many others, I pureed the avocado and most of the shrimp first. The soup came out really well and was very unique. I posted a summary of my experience with the soup to my food blog, At Our Table, at http://atourtable.blogspot.com, of course crediting you for the recipe. Really good and different.

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ATOURTABLE

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Reviewed: Jul. 18, 2004

I pick the recipes, my husband cooks. For this one he said, "This is the best soup I've ever made". (And we've done quite a few!) Just follow the advice of others and make sure to puree the mixture. We also added a bit of seafood seasoning in addition to the salt and pepper. Yum!

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smatiszik

Cooking Level: Intermediate

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Avocado Shrimp Bisque

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