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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.