Shrimp Bisque

• 3 1/2 lb. uncooked heads-on shrimp
• 2 carrots, chopped
• 3 celery stalks, chopped
• 1 (3 oz.) pkg. crab and shrimp boil
• 2 onions, each stuck with 6 whole cloves
• 1/2 c. unsalted butter or margarine
• 5 green onions, chopped fine
• 1/4 c. minced parsley
• 2 medium garlic cloves, minced
• 1 medium onion, chopped
• 1/2 lb. mushrooms, sliced
• 1 bay leaf
• 3/4 c. flour
• 1 1/2 c. whipping cream
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. cayenne pepper or to taste
• salt to taste
• 1/4 c. dry sherry
• chopped chives (if desired)

1. Peel shrimp, reserving shells and heads.
2. Cover and refrigerate shrimp until ready to use.

shrimp, carrots, celery stalks, crab and, onions, unsalted butter, green onions, parsley, garlic, onion, mushrooms, bay leaf, flour, whipping cream, freshly ground black pepper, cayenne pepper, salt, sherry, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439369 (may not work)