Easy Shrimp Bisque
Recipe by:
Keith Hendrick
An easy seafood bisque that doesn't require you make the basic soup. Can be serve immediately, but it's better if you refrigerate it overnight and reheat before serving.
Ready in 50 mins
Added to favorites by 10 cooks
Ingredients
Serves: 4
- 1 tablespoon butter
- 1 medium onion, diced
- 1 rib celery, diced
- 1 clove of garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of celery soup
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 pound medium to large peeled and deveined shrimp or 1 pound crab or 1 pound lobster
- salt
- pepper
- Tabasco(R) or Lousiana hot sauce to taste
Preparation method
Prep: 15 mins | Cook: 35 mins1.
Melt the butter in a sauce pan and add the onion and celery. Saute 3 minutes and add the garlic. Continue cooking until the onions are translucent. Add one can of condensed cream of mushroom and one can of condensed cream of celery soup as per directions on the can. Heat to a low boil as you add the tomato paste and Worcestershire and prepare the seafood.
2.
Cut shrimp into bite sized pieces that will fit on your spoon, but keep them large enough that the flavor isn't covered up by the other ingredients. Add to the soup and allow to simmer about 30 minutes. Add salt, pepper and hot sauce to taste.
Provided by: Allrecipes
Last updated:
Mar 21 2013
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