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Grilled Shrimp, Honey Corn Bread with Southwest Corn and Green Chili Bisque

Grilled Shrimp, Honey Corn Bread with Southwest Corn and Green Chili Bisque

Ingredients

  • #15860 6 oz. Southwest Corn & Green Chili Bisque
  • 2 16/20 pdton shrimp
  • Cajun Season
  • Honey Corn Bread (use 3” cooking ring to cut portion)0
  • Sprig of fresh rosemary

Preparation

  1. Heat bisque per instruction
  2. While soup is heating dust shrimp with Cajun spice and grill.
  3. Take warm soup plate, ladle 6 oz. of bisque. Place corn bread disk in center of bisque. Lock shrimp tails and place on corn bread. Place rosemary through locked tails.

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