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From Virginia Wiedemann: "Here's a recipe you can serve to company and, if you don't tell them it's health food, they will ask for seconds." Shrimp Bisque Mexican Style 1 can tomato soup, undiluted10 oz. thick and chunky salsa, your favorite kind 2 Tbsp. dry butter buds Tabasco sauce to taste 2 Tbsp. dry white wine or saki 12 oz. no-fat half and half 1/4 cup no-fat sour cream 2 Tbsp. chopped fresh cilantro 4 oz. frozen (or canned) baby shrimp Mix tomato soup, salsa, butter buds and wine in medium pan. Simmer slowly over low heat 5 minutes, stirring often. Slowly mix in half and half, and stir until hot. Mix in the sour cream, cilantro and shrimp and heat through.
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