Shrimp Bisque

Ingredients

• 2 Tbsp. I Can't Believe It's Not Butter!® Spread
• 1 medium onion, finely chopped
• 1 rib celery, finely chopped
• 1 medium red bell pepper, chopped
• 2 cloves garlic, finely chopped
• 1 bottle (8 oz.) clam juice or 1 can (13-3/4 oz.) chicken broth
• 1 jar Bertolli® Tomato & Basil Sauce
• 1 jar Bertolli® Alfredo Sauce
• 1 lb. uncooked fresh or frozen medium shrimp, peeled, deveined and coarsely chopped
• Hot pepper sauce to taste

Directions

1. Melt Spread in 3-quart saucepan over medium-high heat and cook onion, celery, red pepper and garlic 5 minutes or until vegetables are tender. Stir in clam juice and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Stir in Sauces. Simmer, stirring occasionally, 5 minutes or until heated through. Stir in shrimp and cook, stirring occasionally, 5 minutes or until shrimp turn pink. Stir in hot pepper sauce. Garnish, if desired, with chopped fresh parsley.