Martha Night

Last Tues. we had soup and salad martha night.. and guess who won?! drum roll please…… ME! ok. well I tied for first – close enough right? I made a recipe that Laurie Cunningham gave me a while back after I tasted her recipe for Shrimp and Corn Bisque I thought I had died and gone to heaven. SO DELICIOUS. and better yet  - so easy.  I’ll share it with you… sorry no pics, you don’t need them though, trust me. E-A-S-Y.

Shrimp and Corn Bisque

Ingredients

1 lb raw, peeled shrimp *buy ez peel from HEB in blue bag (frozen) *or better yet, buy them peeled already.

1 Tbsp. butter

1 Bunch of green onions chopped

2 cloves of garlic chopped, or teaspoon of minced garlic

2 cans cream of potato soup

1 pint of half and half

8 oz cream cheese

Can of whole corn drained

Seasoning to taste  (I don’t add a bunch of table salt b/c the shrimp and cream of potato soup are already salty.) – I use black pepper and Tony Chachere’s (*which is seasoned salt)

Directions: In a blender or food processor, blend the 2 cans of cream of potato soup with 1 pint of half and half set aside. Then in a large pot, sauté green onions and garlic for about a minute in butter (you don’t want the green onions to change color or wilt too much.  Add shrimp.  Sauté until the shrimp are almost cooked.  Add soup and half and half blend to the pot.  Cut up cream cheese into small pieces and add it to the soup. When it is melted, add corn and cook until corn is warmed thru.  If it is too thick, add milk to thin. Serve with pistolettes (crunchy bread) & Enjoy!