Easy Shrimp Bisque

By Paula Deen

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Paula Deen's Southern Cooking Bible

classics cold weather comfort food fall Family Supper southern winter

Difficulty: Easy

Prep time: 15 minutes

Cook time: 10 minutes

Servings: 4

Ingredients

½ pound cooked shrimp, peeled and chopped
1 (10¾-ounce) can condensed cream of celery soup
2 cups half-and-half
½ cup whole milk
2 tablespoons dry sherry
2 teaspoons tomato paste
1 teaspoon paprika
salt
black pepper
2 tablespoons chopped fresh parsley, for garnish

Directions

In a blender (in batches if necessary), puree the shrimp, soup, half-and-half, milk, sherry, tomato paste, and paprika. Pour into a medium saucepan and warm gently over medium-low heat, stirring often until the bisque is heated through. Season to taste with salt and black pepper. Serve garnished with the parsley.