Buttermilk Shrimp Bisque
|Onion salt||1 Teaspoon|
|Prepared mustard||2 Teaspoon|
|Dried dill weed||1⁄2 Teaspoon|
|Bottled hot pepper sauce||3 Dash (Use Few Dashes)|
|Buttermilk||4 Cup (64 tbs)|
|Canned small shrimp||4 1⁄2 Ounce, drained and deveined (1 Can)|
|Cucumber||1 Small, chopped to make 1 cup|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Canned pimiento||2 Ounce, drained to make 1/4 cup (1 Jar)|
1. In a bowl mix onion salt, mustard, sugar, dill-weed, and hot pepper sauce.
2. Stir in buttermilk, shrimp, cucumber, green pepper, celery, and pimiento.
3. Cover and chill thoroughly.
4. Arrange the soup into individual soup bowl and serve with toasted garlic bread.