Shrimp Bisque Mexican Style
A recipe from the Sneaky Kitchen
1 can tomato soup, undiluted
10 oz. thick & chunky salsa, your favorite kind
2 Tbsp. dry butter buds
Tabasco sauce to taste
2 Tbsp. dry white wine or saki
12 oz. no-fat half & half
1/4 cup no-fat sour cream
2 Tbsp. chopped fresh cilantro
4 oz. frozen (or canned) baby shrimp

Mix tomato soup, salsa, butter buds & wine in med. pan. Simmer slowly over low heat 5 min., stirring often. Slowly mix in half & half, & stir until hot. Mix in sour cream, cilantro & shrimp & heat through. Serve with low fat corn chips or cornbread.