Shrimp Bisque

Shrimp Bisque
Original recipe from Better Homes and Gardens magazine

Ingredients:

2 teaspoons seafood seasoning
12 oz fresh or frozen raw medium-size shrimp in shells, thawed
2 stalks celery, thinly sliced (1 cup)
1 - 12 oz can evaporated milk
1 cup milk
2 tablespoons all-purpose flour
2 teaspoons anchovy paste or 1 to 2 anchovies, finely chopped

Directions:

Step 1

In 4-quart Dutch oven combine 2 cups water, seasoning, shrimp, and celery.  Cook, uncovered, over medium-high heat for 5 to 8 minutes or until shrimp shells turn pick and shrimp are opaque. 

Remove shrimp with slotted spoon or tongs; set aside to cool.

Step 2

In a medium bowl whisk together evaporated milk, milk, flour, and anchovy paste.

Pour mixture into Dutch oven.  Cook uncovered over medium-heat for 10 minutes, stirring occasionally.

Step 3

Meanwhile, peel the shrimp. 

Chop about half of the shrimp.

Add chopped shrimp to soup.  Cook for 1 to 2 minutes or until heated through.  Ladle into bowls.  Top with remaining shrimp.  Pass seafood seasoning, if desired. 

Makes 4 servings.
224 calories