Ingredients for Mad Dogs Southwestern Shrimp Bisque
- 1 pound peeled and deveined shrimp
- 1/2 cup chopped onion
- Garlic Cloves
- 1/2 cup chopped celery
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 tablespoons butter
- Serrano Chilies
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt
- Half And Half Cream
- Fresh Cilantro
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How to Make Mad Dogs Southwestern Shrimp Bisque
- Melt 2 tablespoons of butter in a large pot over medium heat. Add 1/2 cup chopped onion, 1/2 cup chopped celery, 1-2 serrano chilies (finely minced, adjust to your spice preference), and 2 cloves minced garlic. Cook until onions are translucent, about 5 minutes.
- Sprinkle 2 tablespoons of all-purpose flour over the vegetables and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in 4 cups of chicken broth, 1 teaspoon ground cumin, and 1/2 teaspoon chili powder.
- Bring the mixture to a simmer, reduce heat, and cook for 5 minutes, stirring occasionally.
- Stir in 1 cup of half-and-half while continuously stirring. Bring the soup back to a gentle simmer. Do not boil.
- Add 1 pound of peeled and deveined shrimp. Cook until the shrimp is pink and opaque, about 2-3 minutes.
- Serve immediately, garnishing each bowl with 2 tablespoons of chopped fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
9g
Fat
119g
Carbs
6g
