A not-too-spicy start to dinner!
1 10-ounce can of cream of tomato soup
1/2 canful of milk
1/2 canful of light cream
Half of a 15-ounce can of diced tomato (optional)
1 4-ounce can of baby shrimp
2 teaspoons of Creole Seasoning
A sprinkle of parsley (optional)
In a medium saucepan mix the liquid ingredients over medium-high
heat. After the soup blends, stir in the shrimp and seasoning and mix
well. Then simmer until everything is heated through. Serve hot in
cups before the main course. Sprinkle with parsley if desired.
Serves four as an appetizer.
The Soup Chef presents ...
Tomato Shrimp Bisque
at The Fatted Café
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