 Shrimp Bisque
20 medium-size shrimp cut into small pieces
1 can evaporated milk
1 cup milk
1/2 cup sour cream
2 tablespoons butter
1 4-ounce can tomato paste
1 teaspoon corn starch
1/2 teaspoon sugar
6 dashes nutmeg
black peper to taste
Saute shrimp in butter on low heat.
Add milk, corn starch and spices. Do NOT boil. With a wooden spoon, stir in tomato paste until smooth.
Add sour cream and again stir until smooth.
Serves 8.....Serve hot with soda crackers/sandwich.....
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Caroline
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