Shrimp Bisque


Serves: 2
Total Calories: 310

Ingredients

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)
paprika

Directions:

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.


More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
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