Shrimp Bisque

This special recipe is one I picked up from a friend in Charleston and it is easy and delicious!  Enjoy!

1 can of cream of mushroom soup

1 can of cream of chicken soup

Two 12-ounce cans evaporated milk

2 Tbsp. butter

1/2 pound cooked shrimp, peeled, deveined and chopped

Dash of Worcestershire sauce

Dash of Tabasco

1/4 cup of sherry

In top of double boiler, heat soups butter, and milk over boiling water.  Add shrimp, Worcestershire and Tabasco. Stir in sherry to taste. 

Continue heating until desired temperature.  Great by itself or over steamed rice.

Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at