Shrimp Bisque

Name: Shrimp Bisque
Yield: serves 6 to 8
Ingredients: One 10 3/4-ounce can condensed cream of mushroom soup; One 10 3/4-ounce can condensed cream of chicken soup; Two 12-ounce cans evaporated milk; 2 tablespoons butter; 1/2 pound cooked shrimp, peeled, deveined, and chopped; Dash of Worcestershire sauce; Dash of Tabasco; 1/4 cup sherry, or to taste

December 14, 2011

Recipe information

Yield
serves 6 to 8

Ingredients

One 10 3/4-ounce can condensed cream of mushroom soup

One 10 3/4-ounce can condensed cream of chicken soup

Two 12-ounce cans evaporated milk

2 tablespoons butter

1/2 pound cooked shrimp, peeled, deveined, and chopped

Dash of Worcestershire sauce

Dash of Tabasco

1/4 cup sherry, or to taste

Preparation

In top of double boiler, heat soups, milk, and butter over boiling water. Add shrimp, Worcestershire sauce, and Tabasco. Stir in sherry to taste. Continue heating until desired temperature. Great served plain or over steamed rice.

Paula Deen's Kitchen Classics

TagsSoup Soup/Stew Bisque Shrimp Shellfish Seafood Main Starter Dinner Lunch Gluten Free Nut Free Quick Easy Simmer Cookbooks

Recipe notes

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