Shrimp Bisque

3/4 lb. Cooked shrimp
2 tbsp. Onion, chopped
2 tbsp. Celery, chopped
1/4 cup Butter, melted
2 tbsp. Flour
1 tsp. Salt
1 dash Pepper
4 cups Milk
Parsley, chopped

Grind shrimp, sauté onion and celery in butter until tender. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add shrimp. Continue to heat. Garnish with parsley.

6 servings.

Karen Saba         


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