Shrimp Bisque
- 2 tablespoons I Can't Believe It's Not Butter!(R) Spread
- 1 onions
- 1 celery
- 1 red bell pepper medium, chopped
- 2 cloves garlic finely chopped
- 8 ounces clam juice 1 bottle, or 1 can 13-3/4 oz. chicken broth
- 1 jar Bertolli Tomato & Basil Sauce
- 1 jar Bertolli(R) Alfredo Sauce
- 1 pound uncook medium shrimp, peel and devein
- hot pepper sauce to taste
- Melt Spread in 3-quart saucepan over medium-high heat and cook onion, celery, red pepper and garlic 5 minutes or until vegetables are tender. Stir in clam juice and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Stir in Sauces. Simmer, stirring occasionally, 5 minutes or until heated through. Stir in shrimp and cook, stirring occasionally, 5 minutes or until shrimp turn pink. Stir in hot pepper sauce. Garnish, if desired, with chopped fresh parsley.
i, onions, celery, red bell pepper, garlic, clam juice, tomato, alfredo sauce, shrimp, pepper sauce
Taken from www.yummly.com/recipe/Shrimp-bisque-302981 (may not work)