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.

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