"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Susan's Seafood Bisque Recipe

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This recipe for Susan's Seafood Bisque, by , is from Friends, Family, Food & Fun!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan W. Stevens
Added: Friday, September 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can Cambells Cream of Shrimp Soup
1 can Cambells Tomatoe Bisque Soup
1 can Cambells cream of Mushroom Soup
1 can Cambells Cream of Potatoe Soup
3/4 cup Cream Sherry
1 qt. Half and Half
1 sm. Onion, diced (approx. 1/2 cup)
1 can Pink Crab Meat
2 cups small Shrimp (already cooked and
deveined, no tails) thawed
1-2 tsp. Dill Weed (I use 2 tsp.)
1-2 tsp. Salt to taste
1 tsp. Pepper

Directions:
Directions:
Add all ingedients to large pot, in any order, heat on med-high, stir continuously until hot but not boiling. Serve or refrigerate. Can reheat in microwave but do not boil or it will break down.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
You can use organic cans of soup ect...You can add more of crab and shrimp, you can add lobster, but don't make it just shrimp. Tastes even better the next day!

 

 

 

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