Shrimp Bisque


½ cup butter
½ cup chopped onion
½ cup all purpose flour
1 tbsp ketchup
1 bay leaf
1/8 tsp cayenne pepper
2 tbsp dry white wine
½ cup chopped celery
3 cups water
1 chicken flavor bouillon cube
1 12 oz can evaporated milk
1 lb Cox’s medium peeled and deveined shrimp


Melt 2 tablespoons of butter in a medium sauce pan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally until shrimp turn pink. Remove from sauce pan and set aside.
Melt remaining better in same sauce pan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and pepper. Bring to a boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally for five minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine. Heat through; do not boil.