Paula Deen's Shrimp or Lobster Bisque |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe comes from Paula Deen's Kitchen Classics book. Ingredients:
8 ounces shrimp or 8 ounces lobster meat, cooked |
2 tablespoons sherry wine |
thyme, pinch |
3 -4 green onions with tops, chopped |
2 tablespoons butter |
1 (10 1/2 ounce) can condensed tomato soup |
1 cup milk (soup can full) |
1 (10 1/2 ounce) can condensed cream of mushroom soup |
1 cup heavy cream (soup can full) |
parsley, chopped for garnish |
Directions:
1. Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
2. Saute onions in butter until soft.
3. Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
4. In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
5. Simmer over low heat for 3-5 minutes.
6. Add more sherry to taste.
7. Cool, then mix in blender until thick and smooth.
8. To serve, reheat in a double boiler.
9. Add more sherry to taste and garnish with chopped parsley.
10. NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.
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