My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, May 13, 2010

Shrimp/Crab Bisque

Sandra Lee calls it Semi-Homemade. I call it Cheatin" Cookin'. This is as good, if not better than some I've had at very expensive restaurants.

The most important thing in making this bisque is, get rid of the soup cans. Don't put them in your garbage someone might see them. Put them in your neighbors garbage. No one is going to compliment you on a bisque when they see the Campbell soup cans in your garbage.

Note: You can make this bisque with shrimp or crab or a combination of both.

Shrimp/Crab Bisque
approx. 6 servings
print recipe

1 (10 3/4-ounce) can condensed tomato soup (Campbell's is fine)
1 (11 1/4-ounce) can condensed green pea soup (Campbell's is fine)
3 cups whole milk (I like half-and-half for a richer bisque)
2 pounds of small pre-cooked shrimp, roughly chopped
1/2 cup sherry (optional) not for me it's not

Mix the tomato soup and the green pea soup together. (It has to be green pea - don't use split pea.) The green pea is lumpy, so use a blender if you have one. Add the milk or light cream.

Heat the soups and the milk in a saucepan over low heat, stirring occasionally, while you thaw and chop the shrimp. When the mixture is warm, add the chopped shrimp and stir it in.

When the soup is heated thoroughly, add the sherry and serve. If children are involved, just add a good shot of sherry to the adults bowls after you dish it up. The sherry really does keep this from tasting like canned soup.

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