Shrimp - Chile Bisque - Sl 11/94 Recipe
Yield: 2 quartsRecipe by luhu.jp
Ingredients:
2 can: , (10-3/4 oz) cream of shrimp
1/4 tsp: Seasoned salt,
-soup, undiluted
1/4 tsp: Ground white pepper,
3 cup: Milk,
1/2 tsp: Beau Monde seasoning, optl
1/2 package: , (16-oz) loaf mild Mexican-
1 package: , (5-oz) frozen cooked small
-style process cheese spread,
-shrimp,
-cubed,
Garnishes: sweet red pepper,
1 can: (14-oz) artichoke hearts,
-slices, fresh parsley
-drained and chopped,
-sprigs,
Directions:
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.
Submitted By JEFF PRUETT On 11-12-95
Source from luhu.jp
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.
Submitted By JEFF PRUETT On 11-12-95
Source from luhu.jp