• Cooking Time: 45
  • Servings: 6
  • Preparation Time: 60


It wouldn't be a Holiday at our house without this recipe! It is truly a favorite.


  • 4 Tablespoons of Butter
  • 2 Green Onions chopped
  • 1 pound of shrimp, I prefer fresh, not cooked
  • 2 Tablespoons of Flour
  • 2 32 oz containers of Chicken Broth, warmed
  • 1/2 Cup White Wine or Sherry
  • 8 oz of tomato sauce*
  • 16 oz container of Half and Half
  • 1/2 cup grated Parmesan Cheese
  • 4 Tablespoons of fresh parsley
  • Sea Salt and Fresh Pepper to taste
  • 2 packages of Crescent Rolls


  • In a large heavy pot heat oil.
  • Add Shrimp and Green Onions and Saute lightly.
  • Remove Shrimp to plate.
  • Add flour and mix the roux well.
  • Add warm Chicken Broth and mix constantly until there are no lumps.
  • Add Sherry or Wine.
  • Add Tomato Sauce and continue to stir.
  • Add the Parmesan Cheese and stir until smooth. If consistency is too thin, more parmesan cheese may be added.
  • Chop the shrimp in 3 and add to soup.
  • Add parsley, salt and pepper to taste and stir well.
  • Simmer on low for 3 hours.
  • Preheat oven to 375 degrees.
  • Unroll the crescent rolls and combine 2 triangles to make a rectangle, making sure the seams are sealed.
  • Ladle the soup into oven proof ramekins and place the Crest Rolls on top making sure it is a tight seal all the way around.
  • Bake for approximately 15 minutes or until pastry is puffy and golden brown.

Categories: Bisque/Cream  Seafood  Shellfish  Soup 
© 2006-2017 BakeSpace, Inc. All Rights Reserved