"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for SHRIMP CELERY BISQUE, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Tuesday, November 4, 2008


2 c. peeled, diced potato
2 c. chopped celery
3-1/2 c. skim milk, divided
1/2 c. chopped onion
1/2 tsp. ground white pepper
1/4 c. all purpose flour
3/4 pound medium size frozen shrimp, thawed and drained
1/2 c. chopped fresh parsley
2 T. reduced calorie margarine
1/2 tsp. dried whole thyme
1/8 tsp. celery seeds
1/8 tsp. salt
1 T. chicken base
1/4 c. dry sherry
Toast points, optional

Combine potato, celery, 2 c. milk, onion and pepper in a Dutch oven. Place mixture over medium high heat, and bring to a boil. Cover, reduce heat, and simmer 10 to 12 minutes or until potato is tender.

Combine remaining 1-1/2 c. milk and flour in a small bowl; stir well, and add to potato mixture. Add shrimp, parsley, margarine, thyme, celery seeds, salt, and chicken base. Cook over medium high heat 10 minutes or until thickened and bubbly.

Stir in sherry. Ladle bisque into individual bowls. Serve with toast points, if desired. Makes 8 cups. Can be made 3 days ahead and kept in crock pot container in refrigerator until ready for use.




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