I love to cook.

Actually, let me revise that.

I love to cook on those days when everything goes as planned. When nothing unexpected happens. When the stars align and I’m not frazzled by the end of the day and still trying to cross off Number 1 on my to-do list.

In order words, I love to cook — not very often.

But cook I must because there’s only so much take-out pizza and Chinese food you can order. And I maxed out my quota for the year in the weeks leading up to the Southern Bloggers Conference. (More on how that went in a post later this week, I promise. I’m still processing!)

Anyway, back to dinner.

For those nights when I’m not in love with cooking, I go for quick and easy. And tasty. Because when you’re having a bad day, you deserve a good dinner.

This Mexican Shrimp Bisque Recipe, which I learned at the Taste of Home Cooking School earlier this year, is a triple threat. Quick. Easy. Tasty.

Quick & Easy Mexican Shrimp Bisque

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
Chopped fresh cilantro and sliced avocado, optional

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-size 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.

Recipe courtesy of Taste of Home.