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Easy Seafood Bisque




Source of Recipe


Darlene


List of Ingredients





1 (11-oz.) can condensed tomato bisque or tomato soup
1 cup half and half
OR whole milk
8 ounces cooked shrimp, crab and/or lobster meat, cut up (about 1-1/2 cups)
2 tbsp. dry sherry, optional
1 tbsp. lemon juice
1 tbsp. chopped chives




Recipe



1. Heat tomato bisque or soup and half and half over medium heat until very hot.
2. Stir in seafood, sherry, lemon juice and chives. Cook and stir until heated through.
3. Serve sprinkled with snipped chives.
Description

Selection & Storage: Let your nose and eyes guide you. Do not buy shrimp that smells of ammonia. Shrimp should have shiny, firm shells. Before storing, rinse in cold water. Store in the refrigerator for up to 2 days.
Preparation: To shell shrimp, start at the large end and pry the shell apart with your thumbnails. To devein and butterfly, cut the middle of the outer curve of the shrimp 1/3" deep with a small, sharp knife. Be careful not to cut through the other side. Lift out the vein and rinse.

Serves 4