 |
|
|
|
|
|
|
| SHRIMP BISQUE | ||||||
| Serves 6 | ||||||
| 1/2 cup butter or margarine, divided 1 lb. medium shrimp, peeled, deveined and chopped 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup all-purpose flour 3 cups water 1 tbsp. ketchup 1 chicken bouillon cube 1 bay leaf 1 tbsp. seasoned salt 1/8 tsp. cayenne pepper (optional) 1 (12 oz.) can evaporated milk 2 tbsp. dry white wine or water |
||||||
| Melt 2 tbsp. 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 reamining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper. Boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard by leaf. Stir in evaporated milk and wine. Heat through; do not boil. | ||||||