Chilled Shrimp Bisque

• 1 tablespoon margarine
• 1/4 cup onion (finely chopped)
• 1/4 cup celery (finely chopped)
• 1 teaspoon instant bouillon granules (shrimp flavor preferred if available, but otherwise use another fish or seafood flavor ~ See NOTE #2)
• 1/2 teaspoon paprika
• 2 cups fish stock
• 1/2 cup milk
• 1 teaspoon salt
• 1 bay leaf
• 1/2 cup half-and-half
• 1 tablespoon cornstarch
• 1 cup baby shrimp (coarsely chopped)
• 1/4 cup dry sherry
• 1 1/2 teaspoons lemon juice
• hot pepper sauce (to taste) (optional) or Tabasco sauce (to taste) (optional)

1. In a 3 qt saucepan, melt margarine over med-high heat. Stir in onion + celery & cook till onion is tender. Stir in bouillon granules + paprika & mix well.
2. Add fish stock, milk, salt & bay leaf. Reduce heat to low & simmer 15 minute.
3. Add half-and-half & bring soup back to a slightly rolling boil.
4. Dissolve cornstarch in 1 tbsp water or fish stock & stir into the soup. Cook till thickened, stirring constantly. Remove from heat. (See NOTE #1).
5. Stir in shrimp, sherry, lemon juice + hot pepper sauce (or Tobasco) to taste pref & allow to cool.
6. Cover, refrigerate overnite & serve soup chilled as needed.
7. NOTE #1: Altho not part of the recipe, I see the ideal bisque as mostly free of food solids except for the starring seafood, so I will prob opt to lightly puree the soup when removed from the heat in Step #4. Additionally, I see this soup garnished w/freshly snipped chives + 2-3 whole baby shrimp to add color & a finishing touch.
8. NOTE #2: As orig written, the recipe called for 1 tsp *Shrimp Base* which was not found in the Zaar data base, but I googled it to discover it is basically a highly-concentrated shrimp stock. If available for you, use it in place of the bouillon granules which I listed in its place.

margarine, onion, celery, paprika, fish stock, milk, salt, bay leaf, cornstarch, baby shrimp, sherry, lemon juice, pepper

Taken from www.food.com/recipe/chilled-shrimp-bisque-335273 (may not work)