Seafood Bisque

• 1 lb. shrimp (size is your choice, I used large)
• 1 lb. can backfin crabmeat
• 1 lb. bay scallops
• 6 Tbsp. chopped onion
• 6 Tbsp. chopped celery
• 3/4 c. butter or margarine
• 1/2 c. all-purpose flour
• 3 tsp. salt
• 1/2 tsp. pepper
• 3/4 tsp. paprika
• 12 c. milk (I used 2%)
• Old Bay seasoning to your taste

1. Peel, clean, cut to size, rinse and cook shrimp.
2. Rinse and cook scallops with shrimp.
3. Saute onions and celery in butter until tender.
4. Blend in flour and seasonings.
5. Add milk gradually and cook until thick, stirring constantly.
6. If not thick enough, I used cornstarch to thicken rest of the way.
7. Chop about 2 cups of shrimp and scallops.
8. Put remaining shrimp, scallops and the crab meat in pot.
9. Heat to boil.
10. Serve.
11. Enjoy!
12. Makes 18 to 20 servings.

shrimp, backfin crabmeat, bay scallops, onion, celery, butter, allpurpose, salt, pepper, paprika, milk, bay seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=569853 (may not work)