Title: Shrimp - Chile Bisque - Sl 11/94
Categories: Side Soup Seafood Southern
Yield: 2 Quarts

2	cn	(10-3/4 oz) cream of shrimp soup; undiluted
3	c	Milk
1/2	pk	(16-oz) loaf mild Mexican- style process cheese spread cubed
1	cn	(14-oz) artichoke hearts; drained and chopped
1/4	ts	Seasoned salt
1/4	ts	Ground white pepper
1/2	ts	Beau Monde seasoning (opt'l)
1	pk	(5-oz) frozen cooked small shrimp
		Garnishes: sweet red pepper slices, fresh parsley sprigs

Combine first 7 ingredients in a Dutch oven, cook over low heat, stirring often, until cheese melts and mixture is hot. Add shrimp; cook, stirring often, 1 minute or until thoroughly heated. Spoon into serving bowls, and garnish, if desired. Yield: 2 quarts.

Note: Bisque may be prepared a day ahead, except for adding shrimp. Reheat bisque over low heat, stirring often. Stir in shrimp as directed above.

Candy Stevens Smith of Texas, in November, 1994 "Southern Living". Typos by Jeff Pruett.

previous

next