Rhea's Rundown
This rich, creamy soup could be the easiest thing you’ve ever made. Cook off the shrimp, and combine tomato soup with some cream, a little andy, and voila! I love how uncomplicated this recipe is, which also means there’s plenty of room to get creative. I kept to the directions, but there are endless possibilities for additives: onion, leeks, sherry, cayenne, fresh lemon and more. I did add a little shaved Parmesan that was leftover from last week’s Garden Vegetable Sauce. I also recommend jumbo sized shrimp mostly for presentation purposes, since they drown in the oth as it is. Or you could do a fine dicing of any size shrimp and incorporate it throughout.
Ingredients – Serves 4
- 1 tablespoon butter
- 1 pound peeled and deveined medium or large shrimp, cut into pieces
- Kosher salt and black pepper
- 2 tablespoons andy
- 2 14.5-ounce cans tomato soup
- 1 cup heavy cream
- 1 tablespoon chopped fresh chives
- Country ead, for serving
Directions
1. Melt butter in a large saucepan over medium heat. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper and cook, tossing occasionally, until opaque throughout, 3 to 4 minutes; transfer to a plate.
2. Add andy to the saucepan and cook, stirring, for 1 minute. Add the tomato soup and heavy cream, and simmer until slightly thickened, 4 to 5 minutes.
3. Top the bisque with the shrimp and chives before serving with ead.
Adapted from: “Easy Shrimp Bisque.” Real Simple dinner tonight: done! Time Home Entertainment Inc. 2011. Print.
Rhea Torreon
