Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
March 1 2013
Shrimp Celery Bisque
1 c. water
1 c. chopped celery
1 c. diced potato
1/4 c. chopped onion
1/2 tsp. salt
2 c. milk
2 tbsp. all-purpose flour
1 (4 1/2 oz.) can shrimp, drained and coarsely chopped or 1 c. peeled and deveined cooked shrimp, coarsely chopped
2 tbsp. butter
Snipped parsley
In large saucepan combine water, celery, potato, onion, salt and pepper. Bring to boiling; reduce heat and simmer covered for 15 minutes or until potatoes are tender, stirring occasionally.
Combine milk and flour until smooth. Stir into potato mixture along with shrimp and butter. Cook and stir until thick and bubbly.
Garnish with snipped parsley. Makes 4 servings.