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| Chilled Shrimp Bisque |
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| I love the ingredients of this soup. Spanish Brandy...Yes, Please!!! |
Ingredients:
2 Tbsp butter
1 (12 oz) package of frozen, peeled deveined, tail-on, cooked large shrimp, thawed *
1 can condensed Cream of Shrimp Soup
1 can condensed Tomato Soup
2 cups half-and-half or heavy cream**
1 Tbsp Brandy
1/4 tsp ground red pepper
Ganish: chives
* I used salad shrimp since I was putting them in soup shooters for Dennis' party.
** I used half-and-half.
Directions:
Melt butter and add shrimp. Cook stirring for 2 to 3 minutes. Use a slotted spoon and remove the shrimp from pan, cover and chill until ready to serve.
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| In the same saucepan (I used a medium sized pot), place soups and cream, stirring until smooth. Cook, stirring occasionally, for 5 to 7 minutes, or until mixture is hot and bubbly. Remove from heat, and stir in brandy and red pepper. |
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| Cover, and chill at least 1 hour, or until ready to serve. Arrange 3 to 4 shrimp in the center of each of 6 servings. |
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| I poured mine in little soup shooters, topped with tiny shrimp and chives. |
This is a thick soup. If you are serving it in the tiny shooters you will still need to provide spoons.
This is really delicious and looks more complex than what it really is.
Fancy, but simple to make!
La Bonne Vie Y'all!
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