Easy Shrimp Bisque
By Paula Deen
JUMP TO RECIPE
Featured in:
Paula Deen's Southern Cooking Bible
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.