Shrimp Bisque(Cajun Soup)

• 3 Tbsp. butter
• 1 red pepper, chopped
• 1 clove garlic, minced
• 2 tsp. paprika
• 3 Tbsp. flour
• 1 sprig thyme and bay leaf
• salt and pepper
• 1 onion, finely chopped
• 2 sticks celery, chopped
• pinch of dry mustard
• pinch of dry cayenne pepper
• 4 c. fish stock
• 8 oz. raw peeled shrimp
• snipped chives

1. Melt the butter and add the onion, pepper, celery and garlic. Cook gently to soften.
2. Stir in the mustard, cayenne, paprika and flour.
3. Cook about 3 minutes over medium heat, stirring occasionally.
4. Pour on the stock gradually, stirring until well blended.
5. Add the thyme and bay leaf and bring to a boil.
6. Reduce the heat and simmer about 5 minutes or until thickened, stirring occasionally.
7. Add the shrimp and cook until pink and curled, about 5 minutes.
8. Season with salt and pepper to taste and top with snipped chives before serving.

butter, red pepper, clove garlic, paprika, flour, thyme, salt, onion, celery, mustard, cayenne pepper, fish stock, peeled shrimp, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1015286 (may not work)