Shrimp Bisque


– 4 tablespoons butter
– 2 tablespoons chopped celery
– 2 tablespoons chopped onion
– 2 tablespoons flour
– 1 teaspoon salt
– Pinch of paprika
– Pinch of pepper
– 4 cups half-and-half
– 1 pound jumbo shrimp, peeled, deveined, and chopped
– Pinch of parsley


– Heat butter in medium skillet over low heat; add onions and celery and cook until tender, about 5 minutes. Add flour, salt, paprika and pepper; whisk to blend.

– Add half-and-half gradually, whisking to prevent clumps; cook until thick, about 5 minutes. Add shrimp and cook until pink, about 3 minutes.

– Sprinkle with parsley and serve.

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