Mad Dogs Southwestern Shrimp Bisque
Dive into bold, smoky flavors with Mad Dogs Southwestern Shrimp Bisque, a rich and creamy soup that captures the essence of Southwestern cuisine. This vibrant dish features tender, sautéed shrimp, aromatic vegetables, and a harmonizing blend of smoked paprika, cumin, and a kick of cayenne pepper for a spicy twist. A splash of lime juice and fresh cilantro brighten the bisque, while optional roasted corn and avocado slices elevate each bowl into a beautifully garnished masterpiece. Perfectly smooth and bursting with layers of flavor, this shrimp bisque is an irresistible meal for seafood lovers, ready in under an hour and ideal for any occasion.
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 4 tablespoons unsalted butter
- 1 large yellow onion (diced)
- 2 pieces celery stalks (diced)
- 3 cloves garlic cloves (minced)
- 1 medium jalapeño pepper (seeded and minced)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 4 cups chicken or seafood stock
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup corn kernels (optional, roasted)
- 1 medium avocado slices (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove the shrimp and set aside.
In the same pot, melt the butter. Add the diced onion, celery, jalapeño, and garlic. Sauté for 5-7 minutes until softened and fragrant.
Stir in the smoked paprika, ground cumin, and cayenne pepper. Cook for another 1 minute to toast the spices.
Add the tomato paste and stir until evenly distributed. Pour in the chicken or seafood stock, stirring to combine.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
Using an immersion blender or transferring the mixture in batches to a countertop blender, blend the soup until smooth and creamy.
Return the bisque to the pot over low heat. Stir in the heavy cream, lime juice, salt, and black pepper.
Chop half of the cooked shrimp into bite-sized pieces and add them to the bisque. Reserve the remaining whole shrimp for garnish.
If using, stir in the roasted corn kernels and let the soup warm through for an additional 2 minutes.
Ladle the bisque into bowls and garnish with the reserved whole shrimp, fresh cilantro, and optional avocado slices. Serve hot with a wedge of lime on the side.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
