Shrimp Bisque


  • 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 1 medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 medium red bell pepper
  • 2 cloves garlic
  • 1 bottle (8 oz.) clam juice [or 1 can (14.5 oz.) chicken broth ]
  • 1 jar Bertolli® Tomato & Basil Sauce
  • 1 jar Bertolli® Alfredo Sauce
  • 1 lb. fresh uncooked medium shrimp [or frozen shrimp, thawed], peeled, deveined and coarsely chopped
  • Hot pepper sauce to taste


  1. Melt Spread in large 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.