Fast Shrimp Bisque

1. 1

   In 4-qt Dutch oven combine 2 cups water, seasoning, shrimp and celery. Cook, uncovered, over medium heat for 5-8 minutes or until shrimp shells turn pink and shrimp are opaque. Remove shrimp with slotted spoon or tongs, set aside to cool.

2. 2

   In a medium bowl whisk together evaported milk, milk, four and anchovy paste, add to liquid in Dutch oven. Cook uncovered over medium heat for 10 minutes, stirring occasionally.

3. 3

   Meanwhile, peel shrimp, chop about half. Add shrimp to soup. Cook for 1-2 minutes or until heated through. Ladle into bowls. Top with remaining shrimp. Pass seafood seasoning, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.