Mexican Shrimp Bisque

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 a glass of white wine.

—Karen Harris, Littleton, CO

Takes: 30 min. • Makes: 3 servings

• 1 small onion, chopped
• 1 Tbsp. olive oil
• 2 garlic cloves, minced
• 1 Tbsp. all-purpose flour
• 1 cup water
• ½ cup heavy whipping cream
• 2 tsp. chicken bouillon granules
• 1 Tbsp. chili powder
• ½ tsp. ground cumin
• ½ tsp. ground coriander
• ½ lb. uncooked medium shrimp, peeled and deveined
• ½ cup sour cream
• Optional: Chopped fresh cilantro and sliced avocado

1. 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, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
2. 2. Add the shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink.
3. 3. Place the sour cream in a small bowl; gradually stir in ½ cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). If desired, top with cilantro and avocado.

1 cup: 357 cal., 28g fat (15g sat. fat), 173mg chol., 706mg sod., 10g carb. (3g sugars, 2g fiber), 16g pro.