Shrimp Bisque

• 1/2 stick of butter
• 1/2 lb. large shrimp, peeled and deveined
• 1 rib of celery, peeled and finely diced
• 1/2 onion, minced
• 1 small bay leaf
• 1/8 t. thyme
• 1/4 c. dry sherry
• 1/4 c flour
• 2 t. paprika
• Couple of pinches of freshly ground nutmeg, & a pinch of salt
• 1 cup whole milk
• 1 1/2 cups half & half
• 1 t. tomato paste

1. Saute shrimp in 1 T butter until pink. Remove and set aside. Add another T butter to pan and saute onion and celery until soft (5-8 minutes). Add bay leaf, thyme and sherry. Cook about 2 minutes. Remove bay leaf & puree mixture.
2. In a separate saucepan, melt remaining butter & add flour, stirring over low heat until roux bubbles (about 3 minutes). Add reserved pureed mixture. Add milk, paprika, nutmeg & salt. Cook over low heat, stirring until slightly thickened.
3. Coarsely chop shrimp, reserving 4 for garnish. Add shrimp, tomato paste & half and half. Heat thoroughly - do not boil. Pour bisque into 4 bowls & garnish each with a shrimp.

butter, shrimp, celery, onion, bay leaf, thyme, sherry, flour, paprika, couple, milk, tomato paste

Taken from www.epicurious.com/recipes/member/views/shrimp-bisque-50087049 (may not work)