Paula Deen's Shrimp or Lobster Bisque

Name: Paula Deen's Shrimp or Lobster Bisque
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 cup, 4-5 serving(s)
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

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Recipe by Scrivener1

This recipe comes from Paula Deen's Kitchen Classics book.

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READY IN: 45mins

SERVES: 4-5

YIELD: 1 cup

UNITS: US

INGREDIENTS

Nutrition

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

Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
Saute onions in butter until soft.
Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
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.
Simmer over low heat for 3-5 minutes.
Add more sherry to taste.
Cool, then mix in blender until thick and smooth.
To serve, reheat in a double boiler.
Add more sherry to taste and garnish with chopped parsley.
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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