Shrimp Bisque
This is a very delicate and creamy bisque. It has a very smooth taste. Bisque is typically served with rice, but I served as I soup with great results!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
chowder
soup
parmesan
bisque
shrimp
creamy
cream of mushroom soup
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
- 2 cans campbell's chicken & mushroom soup
- 24 oz evaporated milk
- 2 tbsp butter
- 1/2 lb shrimp
- 1 tbsp worcestershire sauce
- Carbohydrate 12.260453125 g
- Cholesterol 62.38578125 mg
- Fat 14.4937703125 g
- Fiber 0.305000004544854 g
- Protein 11.0544484375 g
- Saturated Fat 4.84179875 g
- Serving Size 1 1 Serving (204g)
- Sodium 1090.72 mg
- Sugar 11.9554531204551 g
- Trans Fat 0.8237915625 g
- Calories 223 calories
1. Add soups, milk, butter, and garlic to pot and bring to boil for five minutes. Stir occasionally. 2. (Optional) While that is cooking saute a few shrimp in a Tsp of butter and garlic. This you will use as a garnish, if you choose. (Note: Shrimp don't cook for very long, once the shrimp begin to curl, they are done. Usually done in 5 min.) 3. Once soup mixture boils add 1/2 lb of shrimp and worcestershire sauce. Bring to slight boil. 4. Serve over rice. (I didn't do this, I served it as a soup.)
