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This recipe for SHRIMP BISQUE, by , is from The Knotts Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Summer LeVander


3 lbs peeled shrimp
3 cans cream of shrimp soup
3 cans tomatoe soup
2 small cans tomatoe sauce
1/2 pt. whipping cream
1 pt. half and half
3 tsp. Old Bay Seasoning
3 tsp. Creole Seasoning
3-4 celery stalks
1 onion
2 bunches green onions
1 stick butter
1 T. minced garlic
3-4 T. flour
1 can Rotel tomatoes
3 tsp. garlic powder
3 tsp. parsley flakes
3 cans chicken broth
1 1/2 cans water
salt and pepper

Mince celery, onion, and green onions. Simmer in skillet in butter and flower until browned. Turn stovetop to med heat and in LARGE pot, add soups, rotel, tomatoe sauce, chicken broth, and water. Slowly add whippin cream and halfandhalf. Add in seasonings and salt and pepper to taste. Cook on Low Heat. After 1 hour, add shrimp and cook 30 min. longer.

Preparation Time:
Preparation Time:
25 min.




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