Serves: 2
Total Calories: 310
Sauté mushrooms in butter until tender, 3–4 minutes. Combine soup and milk in a large saucepan, blending until smooth. Set aside 2 whole shrimp, and chop the rest and add to soup. Stir in mushrooms and pepper.
Cook over low heat until just below the boiling point; it must not boil. Remove from heat and stir in sherry, if desired. Ladle into hot bowls and garnish with a dusting of paprika and reserved shrimp.
This Shrimp Bisque recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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