Fast Shrimp Bisque

Being a New Englander, I love seafood. Lobster is my absolute favorite, but shrimp is right on it's heels. Since fresh lobster meat is friggin impossible to find down here in SC for some reason, I figured if I wanted to make bisque, it was going to have to be a shrimp bisque.

Considering how quickly this cooks (under 20 minutes), it was really good! I put just a bit too much celery in mine, but other than that, I liked it a lot. It's got a good flavor to it (I love me some Old Bay), and the perfect consistency.

If you're a bisque fan, I definitely recommend giving this a try. Is it the best bisque out there? No. That can only be found at a little place called 'Captain Scott's Lobster Dock', in New London, CT. Seriously...Best. Bisque. Ever. It's my first stop once I get my butt back home. Can't wait, I've missed it terribly (oh yeah, and Mom. Miss you too Mom!). Only 5 more months!!

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'Fast Shrimp Bisque'

Source: My Favorite Things

Ingredients

2 teaspoons Old Bay Seasoning or other seafood seasoning
12 ounces fresh or frozen cooked medium shrimp, peeled

(if using frozen, thaw first)

2 stalks celery, thinly sliced (1 cup)
1 can evaporated milk (12 ounce)
1 cup milk
2 tablespoons all-purpose flour
2 teaspoons anchovy paste or 1 or 2 anchovies, finely chopped

Directions

1. In a 4-quart Dutch oven combine 2 cups water, Old Bay Seasoning and celery. Cook, uncovered, over medium-high heat for 5 to 8 minutes.

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. Chop about half of the peeled, cooked shrimp. Add chopped shrimp to soup. Cook for 2 to 3 minutes, until heated through. Ladle into bowls. Top with remaining peeled shrimp. Top with additional seafood seasoning if desired.

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