*  Exported from  MasterCook  *
 
                               Shrimp Bisque
 
 Recipe By     : Linda Bullard
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood                          Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        shrimp -- with shells and head
    2      medium        onion
    1      bunch         celery
    3      medium        green pepper
    2      cloves        garlic
      1/4  cup           green onion -- green part
    1      tablespoon    parsley -- minced
      1/4  pound         butter
    1      cup           flour
    1      tablespoon    paprika
    1      tablespoon    Creole seasoning
    1      tablespoon    Worcestershire sauce
    1      pint          half and half
 
 Peel, head, shell and devein shrimp, reserving shells and heads.  Wash and
 prepare all vegetables, reserving all peels, trimming, and such, including
 white parts of green onion.  Add all reserved scraps (shrimp and
 vegetables)  to 1/2 gallon cold water and bring to a slow boil over
 medium-high heat.  Simmer for 20 minutes; strain and reserve liquid.
 Finely mince shrimp, onion, celery, green pepper and garlic.  Melt butter
 in 4-quart soup then add minced vegetables (except green onions) and
 shrimp.  Saute until shrimp are pink.  Add flour, reduce heat and stir for
 about 5 minutes
 Add reserved shrimp stock and remaining ingredients, except green onion and
 half and half. Cook over medium heat 30 minutes, then add green onions and
 half and half.  Adjust seasoning  and change consistency with more half and
 half if desired.  
 
 
 
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 NOTES : I have made this with evaporated skim milk instead of half and
 half.  Can be frozen.