KitchenMagician's Recipe

SEAFOOD - SHRIMP BISQUE ATLAN

Category: Cream Soups

Makes 6 servings.

1/2 c. butter
1 lb. raw medium shrimp, peeled and deveined
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. all-purpose flour
3 c. chicken stock
1 T. ketchup
1 bay leaf
1 T. seasoned salt
dash cayenne pepper
1/2 c. light cream
1/4 c. dry white wine.

Melt 2 tablespoons butter in medium saucepan over medium heat.
Add shrimp, onion and celery.
Cook, stirring occasionally, until shrimp turns pink.
Remove from saucepan; set aside.
Melt remaining butter in same saucepan over medium heat; stir in flour.
Gradually stir in chicken stock, ketchup, 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 and cook for an additional 2 to 3 minutes.
Discard bay leaf; stir in cream and wine.
Heat through; do not boil.