Avocado shrimp scallop bisque

I added some scallops too.  Also had asparagus and a salad. Let the bisque boil so it wasn't as smooth and creamy as it should have been.

Avocado Shrimp Bisque                           Sonia Mendez Garcia  

     

 Yields up to 6 servings

For Shrimp:

1 pound large shrimp, cleaned and peeled

*reserve shrimp shells

1/3 teaspoon salt

1/3 teaspoon pepper

1/3 teaspoon smoked paprika

1 to 2 tablespoons Tabasco hot sauce

2 tablespoons olive oil, plus more for cooking

Tips~ A quick saute is all you need for the shrimp. It will continue to cook even after you remove it from the heat.

 Gather all of your ingredients and measure if needed. This make the whole cooking process much easier.

For the Soup/Bisque:

3 cups chicken broth

2 bay leaves

1/3 teaspoon Cayenne pepper

Juice of 1 lemon ( I used lime-Norm)

Salt and pepper to taste

2 tablespoons unsalted butter

1/3 cup sweet onion, diced

2 cloves garlic, minced

1 serrano or jalapeño pepper, seeded and minced

2 large avocado

2 cups half and half milk

1/3 cup cilantro

1 teaspoon chicken bouillon granules or soup base

2 tablespoons flour

For the Garnish:

Diced avocado

Lemon wedges (used lime) 

Chopped cilantro

Sliced green onions

Hot sauce of your choice

Tips~This was not my first time preparing a bisque-style soup, but it was my first time preparing a warm avocado soup. It was absolutely delicious! It was the smoothest and creamiest soup I have ever eaten. When adding milk, cream or sour cream to hot liquids, make sure it is not boiling or the dairy will curdle. You could also whisk in a couple of tablespoons of flour to the dairy before adding to the hot liquid. This will act as a thickener and also prevent curdling

Directions:

1. Transfer the cleaned shrimp to a bowl. Add spices listed, Tabasco hot sauce and olive oil. Stir well to coat evenly, cover and set aside.

2. In a sauce pan, add the shrimp shells, 3 cups chicken broth, bay leaves, juice of 1 lemon, Cayenne pepper, 1/3 teaspoon of pepper and 1/4 teaspoon of salt. Bring to a boil, reduce heat and cook for 5 to 6 minutes. Strain out the solids and reserve the broth.

3. In a soup pot, add the 2 tablespoons of butter and heat to medium. Add the onions, garlic and serrano pepper. Season lightly with salt and pepper and cook for 6 to 8 minutes. Add the reserved chicken/shrimp broth and continue cooking for 10 minutes. Taste for salt.

4. In the blender, add the half/half milk, cilantro, 2 tablespoons of flour, chicken bouillon, 1 avocado and half of the second avocado. Blend on high until smooth and whisk into the simmering soup. Reduce the heat to medium/low and continue cooking for 6 to 8 minutes.

5. While the soup is cooking and thickening, preheat 2 tablespoons of olive oil in a skillet to medium/high heat. Stir-fry the shrimp for a few minutes or until pink. Cover and remove from heat. Ladle the soup into serving bowls and divide the shrimp on top of soup. Garnish with cilantro, green onions, lemon wedges and hot sauce.