Shrimp Bisque Orleans

• 1/2 stick (4 Tbs.) light margarine
• 1 large yellow onion, chopped
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 2 Tbs. flour
• 2 Tbs. low sodium tomato paste
• 3 cups 1% low fat milk
• 2 cups clam juice or broth
• 1 large bay leaf
• 1/2 tsp. dried basil
• 1 tsp. Tabasco sauce (or to taste)
• 1/4 tsp. salt
• 1 pound large shrimp, peeled, deveined and coarsely chopped, reserve a few whole for garnish
• 1/4 cup sliced green onions

1. In a saucepan, melt margarine; add the onion, celery and garlic.
2. Cook 5 minutes or until tender and translucent.
3. Stir in the flour and tomato paste; cook, stirring, 2 minutes.
4. Remove from heat; gradually whisk in the milk and clam juice alternately.
5. Add the bay leaf, basil, Tabasco sauce and salt.
6. Bring to a boil, stirring frequently.
7. Reduce heat; simmmer 10 minutes.
8. Add the shrimp and green onions; simmer 5 minutes longer or until shrimp turn pink.
9. Remove bay leaf before serving.
10. Garnish with whole shrimps, if desired.
11. Note: Will serve more if served as an appetizer.
12. Great with warm, crusty French baguette.

light margarine, yellow onion, celery, garlic, flour, tomato paste, milk, clam juice, bay leaf, basil, tabasco sauce, salt, shrimp, green onions

Taken from recipeland.com/recipe/v/shrimp-bisque-orleans-52686 (may not work)