Shrimp Avocado Bisque
Ingredients:
3 cups chicken broth
2 bay leaves
1/3 tsp cayenne pepper
juice of 1 lemon
2T butter
1/3 cup diced onion
2 cloves of minced garlic
1 serrano pepper, minced
2 large avocado
2 cups half and half
1/3 cup cilantro
tsp anchovy paste
2 T flour
shrimp with shells
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For the Shrimp:
1 lb large shrimp cleaned and peeled (save shells)
1/3 tsp salt
1/3 tsp pepper
1/3 tsp cayenne pepper
1/3 tsp smoked paprika
2 T olive oil
Instructions:
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Clean shrimp (reserve shells); combine all shrimp ingredients and set in a bowl
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In a sauce pan: shrimp shells, chicken broth, bay leaves, lemon juice, cayenne, salt and pepper. Bring to boil, reduce heat and cook 5 to 6 minutes. Strain out solids and reserve the broth
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To in a soup pot: sauté onion, garlic, and serrano in butter. Cook for 6 to 8 minutes. Add broth and continue for about 10 minutes. Salt to taste
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In a blender: half & half, cilantro, flour, anchovy paste, 1 and ½ avocado. Blend on high until smooth and whisk into broth. Reduce heat and cook for 6 to 8 minutes
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Stir-fry shrimp in olive oil until light pink
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Ladle soup into bowls and add shrimp on top. Garnish with cilantro
TIPS: Do not overcook shrimp, they will cook fast and continue cooking after removed from heat. When adding dairy mixture to hot broth, make sure it is not boiling and pour in slowing.
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