Fast Shrimp Bisque

• 2 tsp Old Bay Seasoning
• 12 oz fresh or frozen medium size shrimp in shells thawed
• 2 stalks celery, thinly sliced (1 cup)
• 1 cup milk
• 1 12oz. can evaporated milk
• 2 Tbs all purpose flour
• 2 tsp anchovy paste
• Seafood Seasoning (optional)

1. In 4-qt Dutch oven combine 2 cups water, seasoning, shrimp and celery. Cook, uncovered, over medium heat for 5-8 minutes or until shrimp shells turn pink and shrimp are opaque. Remove shrimp with slotted spoon or tongs, set aside to cool.
2. In a medium bowl whisk together evaported milk, milk, four and anchovy paste, add to liquid in Dutch oven. Cook uncovered over medium heat for 10 minutes, stirring occasionally.
3. Meanwhile, peel shrimp, chop about half. Add shrimp to soup. Cook for 1-2 minutes or until heated through. Ladle into bowls. Top with remaining shrimp. Pass seafood seasoning, if desired.

bay seasoning, shrimp, stalks celery, milk, milk, flour, anchovy

Taken from www.epicurious.com/recipes/member/views/fast-shrimp-bisque-51264911 (may not work)