SHRIMP BISQUE

By gammy

Ingredients

• 1/2 (1 STICK) CUP BUTTER DIVIDED
• 1 POUND MEDIUM SHRIMP,PEELED,
• DEVEINED AND CHOPPED
• 1/2 CUP CHOPPED ONION
• 1/2 CUP CHOPPED CELERY
• 1/2 CUP ALL-PURPOSE FLOUR
• 3 CUPS WATER
• 1 TABLESPOON KETCHUP
• 1 CHICKEN FLAVOR BOUILLON CUBES
• 1 BAY LEAF
• 1 TABLESPOON SEASONED SALT
• 1/8 TEASPOON CAYENNE PEPPER
• 1 12 OZ CAN EVAPORATED MILK (I USE
• FAT FREE)
• 2 TABLESPOONS DRY WHITE WINE OR
• WATER

Details

Servings 6

Preparation

Step 1

MELT 2 TABLESPOONS BUTTER IN MEDIUM SAUCEPAN OVER MEDIUM HEAT. ADD SHRIMP, ONION AND CELERY; COOK, STIRRING OCCASIONALLY, UNTIL SHRIMP TURN PINK REMOVE FROM SAUCEPAN; SET ASIDE.
MELT REMAINING BUTTER IN SAME SAUCEPAN OVER MEDIUM HEAT. STIR IN FLOUR. GRADUALLY STIR IN WATER, KETCHUP, BOUILLON, BAY LEAF, SEASONED SALT AND CAYENNE PEPPER. BRING TO A BOIL, STIRRING OCCASIONALLY; REDUCE HEAT TO LOW. COOK STIRRING OCCASIONALLY FOR 5 MINUTES. ADD SHRIMP MIXTURE; COOK, STIRRING OCCASIONALLY, FOR 2 MINUTES. DISCARD BAY LEAF. STIR IN EVAPORATED MILK AND WINE. HEAT THROUGH; DO NOT BOIL.