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Shrimp Bisque

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

  1. 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
TagsSoupSoup/StewBisqueShrimpShellfishSeafoodMainStarterDinnerLunchGluten FreeNut FreeQuickEasySimmerCookbooks
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