Shrimp Bisque

Serves: 2
Total Calories: 310


2 or 3 fresh mushrooms, sliced
1 tablespoon butter
1 (10 3/4-ounce) can condensed cream of shrimp soup
3/4 cup milk or light cream
3/4 cup cooked shrimp, peeled, deveined
dash of pepper
2 - 4 tablespoons sherry (optional)


Sauté mushrooms in butter until tender, 3–4 minutes. Combine soup and milk in a large saucepan, blending until smooth. Set aside 2 whole shrimp, and chop the rest and add to soup. Stir in mushrooms and pepper.

Cook over low heat until just below the boiling point; it must not boil. Remove from heat and stir in sherry, if desired. Ladle into hot bowls and garnish with a dusting of paprika and reserved shrimp.

Nutritional Facts:

Serves: 2
Total Calories: 310
Calories from Fat: 143

This Shrimp Bisque recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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