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Crab Shrimp Bisque
Kennedy Family, Gloucester, MA
“My husband, Tim, and I have three adult sons who enjoy eating, and we also entertain frequently. This recipe is quick, easy and delicious!” Jen Kennedy
INGREDIENTS Serves 8 to 12
3 (10.75-ounce) cans cream of shrimp soup
4 cups light cream
2 (6-ounce) cans premium crabmeat
2 tablespoons unsalted butter 1⁄4 cup white wine
PREPARATION
1. In a Crock-Pot or slow cooker, combine the cream of shrimp soup, cream, crabmeat, butter and wine. Cover and cook on low according to the manufac- turer’s instructions for
4 hours.
2. Ladle the soup into bowls and serve.
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