Shrimp Bisque by Denicola’s
Yields 4 to 6 servings. Recipe is from Denicola’s Foods.
1 (5-oz.) pkg. of Denicola’s Bisque
2 cups water, hot but not boiling
1 (15.25-oz.) can corn, drained (can use 8.75-oz can for less corn)
1 (12-oz.) pkg. frozen shrimp (can substitute crawfish), thawed and drained
1 cup heavy cream
1. Warm water over medium-high heat until just before boiling. Add bisque packet to water and whisk to combine. Reduce heat to medium and simmer for 3 to 5 minutes.
2. Add corn to mixture and stir to combine. Cook for an additional 3 to 5 minutes or until corn has warmed.
3. Add shrimp and cook until pink, about 3 to 5 minutes (Be wary of overcooking). Pour in heavy cream, combine with bisque and warm, but do not boil. Serve with crusty bread.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved