Avocado Shrimp Bisque Recipes

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CHILLED AVOCADO SOUP WITH SHRIMP



Chilled Avocado Soup with Shrimp image

Think beyond guacamole and toast and try avocados in a bright summery soup.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 serving

Number Of Ingredients 12

2 lemons
2 cloves garlic, smashed
1 bay leaf
Kosher salt and freshly ground pepper
8 ounces peeled and deveined medium shrimp (about 16)
1/2 cup frozen peas, thawed
1/2 cup packed fresh parsley
3/4 cup trimmed and chopped pea shoots
2 avocados, peeled and pitted
2 scallions, roughly chopped
2 tablespoons packed fresh tarragon
1 tablespoon avocado oil

Steps:

  • Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside.
  • Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour.
  • Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour.
  • Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls.
  • Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.

SHRIMP BISQUE



Shrimp Bisque image

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 glass of white wine for a simple but very special meal.-Karen Harris, Castle Rock, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 3 cups.

Number Of Ingredients 13

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

Steps:

  • 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, 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, avocado and additional shrimp if desired.

Nutrition Facts :

AVOCADO SHRIMP BISQUE



Avocado Shrimp Bisque image

Simply delicious and easy to make. You may also use canned shrimp, drained, if fresh shrimp is not available.

Provided by William Anatooskin

Categories     Seafood Soup

Yield 12

Number Of Ingredients 8

3 avocados
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
½ pound cooked fresh shrimp
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Cut avocados in half. Discard pits. Spoon meat into a small bowl.
  • Chop cooked shrimp.
  • In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.

Nutrition Facts : Calories 123.7 calories, Carbohydrate 6.3 g, Cholesterol 41.5 mg, Fat 8.5 g, Fiber 3.4 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 98.5 mg, Sugar 2.3 g

AVOCADO SHRIMP BISQUE



Avocado Shrimp Bisque image

Simply delicious and easy to make. You may also use canned shrimp, drained, if fresh shrimp is not available.

Provided by William Anatooskin

Categories     Seafood Soup

Yield 12

Number Of Ingredients 8

3 avocados
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
½ pound cooked fresh shrimp
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Cut avocados in half. Discard pits. Spoon meat into a small bowl.
  • Chop cooked shrimp.
  • In a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. Heat slowly to boiling, stirring frequently. Add chopped shrimp, along with salt and pepper. Heat through, but do not boil. Remove from heat. Adjust seasonings to taste. May be served hot or cold.

Nutrition Facts : Calories 123.7 calories, Carbohydrate 6.3 g, Cholesterol 41.5 mg, Fat 8.5 g, Fiber 3.4 g, Protein 7.1 g, SaturatedFat 1.6 g, Sodium 98.5 mg, Sugar 2.3 g

MEXICAN SHRIMP BISQUE



Mexican Shrimp Bisque image

I enjoy both Cajun and Mexican cuisines, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and a glass of white wine for a simple but very special meal. -Karen Harris, Littleton, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 servings.

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
2 teaspoons chicken bouillon granules
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Optional: Chopped fresh cilantro and sliced avocado

Steps:

  • 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. , Cut shrimp into bite-sized pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired.

Nutrition Facts : Calories 357 calories, Fat 28g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 706mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

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