Mad Dogs Southwestern Shrimp Bisque

• 1 lb shrimp (peeled, deveined, and cut into bite sized pieces)
• 1 medium onion (diced)
• 2 garlic cloves (minced)
• 12 cup celery (chopped)
• 13 cup flour
• 3 cups chicken broth
• 4 ounces butter
• 2 serrano chilies (chopped)
• 1 tablespoon chili powder (preferably New Mexican)
• 12 tablespoon cumin (ground)
• salt
• 2 cups half-and-half cream
• 14 cup chopped fresh cilantro

1. In a large pot melt butter over medium heat and add onion, celery, chilies and garlic, cooking until onions are translucent.
2. Sprinkle flour over vegetables and combine.
3. Add chicken broth, cumin and chili powder.
4. Bring to a simmer.
5. Add half-and-half while continuously stirring bringing soup back to a simmer.
6. Add shrimp and continue to cook until shrimp is cooked through (about four minutes).
7. Serve immediately, garnishing each bowl with chopped cilantro.

shrimp, onion, garlic, celery, flour, chicken broth, butter, serrano chilies, chili powder, cumin, salt, cream, fresh cilantro

Taken from www.food.com/recipe/mad-dog-s-southwestern-shrimp-bisque-209680 (may not work)