Skip to main content
Epicurious
Cookbooks

Shrimp Bisque

Recipe information

  • Yield

    serves 6 to 8

Ingredients

One 10 3/4-ounce can condensed cream of mushroom soup
One 10 3/4-ounce can condensed cream of chicken soup
Two 12-ounce cans evaporated milk
2 tablespoons butter
1/2 pound cooked shrimp, peeled, deveined, and chopped
Dash of Worcestershire sauce
Dash of Tabasco
1/4 cup sherry, or to taste

Preparation

  1. In top of double boiler, heat soups, milk, and butter over boiling water. Add shrimp, Worcestershire sauce, and Tabasco. Stir in sherry to taste. Continue heating until desired temperature. Great served plain or over steamed rice.

Paula Deen's Kitchen Classics
TagsSoupSoup/StewBisqueShrimpShellfishSeafoodMainStarterDinnerLunchGluten FreeNut FreeQuickEasySimmerCookbooks
Read More
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.