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EASY SEAFOOD NEWBURG
4 to 6 servings
1 package (16 ounces) frozen cooked large shrimp, thawed
2 cans (15 ounces each) lobster bisque (see Options below)
1/4 cup dry sherry
In a large saucepan, combine all the ingredients. Cook over medium heat until heated through, stirring occasionally. Serve (see Note).
OPTIONS: Instead of the lobster bisque, you can use two 10-3/4-ounce cans of condensed cream of shrimp soup mixed with 1 cup milk.
SERVING SUGGESTIONS: Serve this over puff pastry or toast points for an eye-catching appetizer, or over rice for an elegant main course. And in place of the shrimp, you can use sauteed scallops, crabmeat, imitation crabmeat, or any favorite cooked seafood.
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