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Mexican Shrimp Bisque
Recipe Submitted by the James Wilkins House

1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
1 tablespoon chili powder
2 teaspoons chicken bouillon granules
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and de-veined
1/2 cup sour cream
Fresh cilantro and cubed avocado, optional

In a large saucepan, sauté onion and garlic in oil until tender. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro and avocado if desired. Yield: 3 cups

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