Shrimp Bisque
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 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
As a housewife, I'm always looking for ways to make my family's favorite meals. Shrimp Bisque is one of my go-to recipes, not only because it's easy to make but also because it's so delicious.
This bisque is made with a creamy base of evaporated milk, butter, and garlic. It's then filled with succulent shrimp and a hint of Worcestershire sauce. The result is a rich and flavorful soup that's sure to please everyone at the table.
The best part about this recipe is that it can be tailored to your own tastes. If you like your soup a little spicy, you can add a dash of cayenne pepper. If you prefer a more mellow flavor, you can omit the pepper altogether.
Whether you're serving it as a starter or a main course, this Shrimp Bisque is sure to be a hit. It's a warm and comforting soup that's perfect for any occasion.
Step-by-step
- Add soups, milk, butter, and garlic to pot and bring to boil for five minutes.
- (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.)
- Once soup mixture boils add 1/2 lb of shrimp and worcestershire sauce. Bring to slight boil.
- Serve over rice. (I didn't do this, I served it as a soup.)
