Casey's Cajun Bisque

• 2 (10 3/4 ounce) cans cream of shrimp soup, undiluted
• 3 cups milk
• 0.5 (16 ounce) packagemild Velveeta Mexican cheese, cubed
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 14 teaspoon salt
• 14 teaspoon white pepper
• 12 teaspoon cajun spices (optional)
• 1 (5 ounce) packagefrozen cooked small shrimp
• sweet red pepper, slices and
• fresh parsley sprig (to garnish)

1. Combine first 7 ingredients in a Dutch oven.
2. Cook over low heat, stirring often, until cheese melts and mixture is hot.
3. Add shrimp, cook, stirring often for one minute or until thoroughly heated.
4. Spoon into bowls and garnish.

cream of shrimp soup, milk, packagemild velveeta mexican cheese, hearts, salt, white pepper, cajun, shrimp, sweet red pepper, parsley

Taken from www.food.com/recipe/caseys-cajun-bisque-302207 (may not work)