Shrimp Salsa Bisque

Name: Shrimp Salsa Bisque
Ingredients: 1 (16 ounce) can diced tomatoes with juice; 1 (16 ounce) can tomato sauce; 4 cups water; 1 lb medium cooked shrimp, shelled and deveined, cut into bite-sized chunks; 2 teaspoons seafood soup base; 1 red bell pepper, chopped; 1 banana pepper, chopped; 1 small onion, chopped; 1/4 cup fresh cilantro leaves, stems removed; 1 teaspoon turkish oregano; 1/2 teaspoon ground cumin; 1 cup sour cream; 1 tablespoon sugar; 2 cups cooked rice (optional)

14 ingredients

9 steps

Ingredients

1 (16 ounce) can diced tomatoes with juice
1 (16 ounce) can tomato sauce
4 cups water
1 lb medium cooked shrimp, shelled and deveined, cut into bite-sized chunks
2 teaspoons seafood soup base
1 red bell pepper, chopped
1 banana pepper, chopped
1 small onion, chopped
1/4 cup fresh cilantro leaves, stems removed
1 teaspoon turkish oregano
1/2 teaspoon ground cumin
1 cup sour cream
1 tablespoon sugar
2 cups cooked rice (optional)

Directions

1

Pour the canned tomatoes, along with their juice, tomato sauce and water into a soup pot, bring to a boil over medium high heat, then reduce to a simmer.
2

Add seafood base.
3

Remove the cores and seeds from the peppers and chop them and the onion.
4

Place in a blender or food processor with the cilantro, oregano and cumin.
5

Pulse until finely pureed.
6

Add to the soup, stir to blend, then taste.
7

Add the cooked shrimp to the soup, warm 5-10 minutes on low.
8

Whisk in sour cream and sugar.
9

To serve, place a spoonful of cooked rice in each bowl and top with hot soup. If the rice was refrigerated, let it come to room temperature while the soup is cooking.