Fast Shrimp Bisque
2 teaspoons Old Bay Seasoning or other seafood seasoning
12 ounces fresh or frozen medium shrimp in shells, thawed
2 stalks celery, thinly sliced (1 cup)
1-12 ounce can evaporated milk
1 cup milk
2 tablespoons all-purpose flour
2 teaspoons anchovy paste or 1 or 2 anchovies, finely chopped
Seafood seasoning (optional)
Directions:
1.In a 4-quart Dutch oven combine 2 cups water, Old Bay Seasoning, shrimp, and celery. Cook, uncovered, over medium-high heat for 5 to 8 minutes, until shrimp shells turn pink and shrimp are opaque. Remove shrimp with slotted spoon or tongs; set aside to cool.
2.In a medium bowl whisk together evaporated milk, milk, flour, and anchovy paste; stir into liquid in Dutch oven. Cook, uncovered, over medium heat for 10 minutes, stirring occasionally.
3.Meanwhile, peel shrimp. Chop about half the shrimp. Add chopped shrimp to soup. Cook for 1 to 2 minutes, until heated through. Ladle into bowls. Top with remaining peeled shrimp. Pass additional seafood seasoning.
Recipe shared from: http://www.bhg.com/recipe/fast-shrimp-bisque/