Cheesy shrimp bisque
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Celery slices |
| 2 | tablespoons | Parkay margarine |
| 1 | pack | (8-oz) Philadelphia Brand cream cheese; cubed |
| 1 | cup | Milk |
| ½ | pounds | Velveeta pasteurized process cheese spread; cubed |
| 1 | pack | (6-oz) frozen cooked tiny shrimp; thawed, drained |
| ⅓ | cup | Dry white wine |
| ¼ | teaspoon | Dill weed |
Directions
In 2-quart saucepan, cook celery in margarine until tender. Add cream cheese and milk; stir over medium heat until cream cheese is melted. Add Velveeta cheese spread, shrimp and wine; heat thoroughly, stirring occasiooally. Sprinkle with dill weed. Five l-cup servings.
Variation: Omit wine. Increase milk to 1-⅓ cups.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .