Shrimp Bisque recipe

Makes 4 servings.

1 cup dry white wine or chicken broth
2 tablespoons cocktail sauce
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon celery seed
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon butter or margarine
1 bottle (8 ounces) clam juice (1 cup)
1 pound uncooked peeled deveined medium shrimp, thawed if frozen
3 cups half-and-half

1. In 4-quart Dutch oven, mix all ingredients except shrimp and half-and-half. Heat to boiling. Stir in shrimp; reduce heat. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm.

2. Gradually add half-and-half, stirring constantly, until half-and-half is just heated through.

Nutrition Information: 1 Serving: Calories 355 (Calories from Fat 205); Total Fat 24g (Saturated Fat 14g, Trans Fat ncg); Cholesterol 230mg; Sodium 1230mg; Total Carbohydrate 11g (Dietary Fiber 0g, Sugars ncg); Protein 24g

Percent Daily Value*: Vitamin A 24%; Vitamin C 4%; Calcium 24%; Iron 18%

Exchanges: 0 Other Carbohydrate; 2 Vegetable; 3 Very Lean Meat; 4 Fat Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

Variation:
Turn up the heat in this creamy soup by adding 4 dashes of red pepper sauce.

Special Touch:
Garnish with snipped fresh Italian parsley, chopped fresh chives or sliced green onions.

Serve With:
Serve with salad greens and warm breadsticks.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved.