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From Virginia Wiedemann:   "Here's a recipe you can serve to company and, if you don't tell them it's health food, they will ask for seconds."
 

Shrimp Bisque Mexican Style


1 can tomato soup, undiluted
10 oz. thick and 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 and 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 and wine in medium pan.  Simmer slowly over low heat 5 minutes, stirring often.
 

Slowly mix in half and half, and stir until hot.  Mix in the sour cream, cilantro and shrimp and heat through.
 

Serve with low fat corn chips or my wonderful Best Ever Cornbread. 

 

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