QueenBeeGrannyJean
03-13-2007, 05:33 PM
Shortcut Seafood Newburg
4 to 6 servings
1 package (16 ounces) frozen cooked large shrimp, thawed*
2 cans (15 ounces each) lobster bisque**
1/4 cup dry sherry
In a large saucepan, combine all the ingredients.
Cook over medium heat until heated through, stirring occasionally. Serve
SERVING SUGGESTIONS: Serve this over puff pastry or toast points for an eye-catching appetizer, or over rice for an elegant main course.
*In place of the shrimp, you can use sautéed scallops, crabmeat, imitation crabmeat, or any favorite cooked seafood.
**Instead of the lobster bisque, you can use two 10-3/4-ounce cans of condensed cream of shrimp soup mixed with 1 cup milk.
4 to 6 servings
1 package (16 ounces) frozen cooked large shrimp, thawed*
2 cans (15 ounces each) lobster bisque**
1/4 cup dry sherry
In a large saucepan, combine all the ingredients.
Cook over medium heat until heated through, stirring occasionally. Serve
SERVING SUGGESTIONS: Serve this over puff pastry or toast points for an eye-catching appetizer, or over rice for an elegant main course.
*In place of the shrimp, you can use sautéed scallops, crabmeat, imitation crabmeat, or any favorite cooked seafood.
**Instead of the lobster bisque, you can use two 10-3/4-ounce cans of condensed cream of shrimp soup mixed with 1 cup milk.