Serves 4

Ingredients

• 4 tablespoons butter
• 2 tablespoons chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons flour
• 1 teaspoon salt
• Pinch of paprika
• Pinch of pepper
• 4 cups half-and-half
• 1 pound jumbo shrimp, peeled, deveined, and chopped
• Pinch of parsley

Directions

1. Heat butter in medium skillet over low heat; add onions and celery and cook until tender, about 5 minutes.  Add flour, salt, paprika and pepper; whisk to blend.
2. Add half-and-half gradually, whisking to prevent clumps; cook until thick, about 5 minutes.  Add shrimp and cook until pink, about 3 minutes.

Sprinkle with parsley and serve with a nice warm crusty bread and salad.

Click below for a pdf of:
Shrimp Bisque