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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Soup-Shrimp Bisque Recipe

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This recipe for Soup-Shrimp Bisque is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can Cream of Mushroom soup (10.5 oz)
1 can Cream of Chicken soup (10.5 oz)
2 can Evaporated milk (12 oz)
2 tbsp Butter
1/2 lb Cooked shrimp, peeled, deveined, and chopped
Dash of Worcestershire sauce
Dash of Tabasco
1/4 cup Sherry, or to taste
Directions:
Directions:
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.

 

 

 

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