Recipe: Shrimp Bisque (1988)

SHRIMP BISQUE

3/4 pound cooked, peeled, deveined shrimp*
2 tablespoons chopped onion
2 tablespoons chopped celery
1/4 cup butter or margarine, melted
2 tablespoons all-purpose
1 teaspoon salt
1/4 teaspoon paprika
Dash pepper
4 cups milk
Chopped fresh parsley (for garnish)

Grind shrimp in food processor, blender or food mill. Set aside.

Saute onion and celery in butter in medium saucepan over medium-high heat until onion is tender. Mix in flour, salt, paprika and pepper. Gradually stir in milk. Reduce heat to medium. Cook until thickened, stirring constantly.

Add shrimp; heat. Sprinkle individual servings with chopped parsley.

*3 cans (4'/2 ounces each) shrimp, drained, may be substituted for the cooked shrimp. Omit salt.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Sumptuous Seafood, National Fisheries Institute, Favorite Recipes Magazine, September 13, 1988