Shrimp Bisque

Sautee green onions in margarine. I usually add a few more chopped regular onions if I have them to the green onions. White sautéing onions, I boil cubed potatoes for a few minutes and drain, set aside. I do not cook the potatoes all the way until they are done. Next, thaw shrimp in warm water to add later. Then I add half & half to the sautéed onions and season with Seafood Magic and Tony Cacheres Creole Seasoning. I just sprinkle a little of the Seafood Magic and add the Creole Seasoning to taste. (Hint: the longer this bisque sits, the spicier it may become, depending on seasoning. I usually add more Creole seasoning than I do the Seafood Magic) Once the milk and onions get warm, I add the cream of mushroom soup and corn and bring to a slow boil. Then I add boiled cubed potatoes and shrimp and let simmer for a while. The longer it sits the better. (Be careful not to let it burn or stick to pot. ) I sometimes make it the day before and let it sit overnight in the fridge, but you can also eat after it simmers for about 45 minutes – 1 hour. I have doubled this recipe for a large crowd. This recipe might look complicated but it is really very easy to make.