Fast Shrimp Bisque

Looks like a great recipe - would like to try! Got from Better Homes and Gardens March 2012

2 tsp Old Bay Seasoning (or other seafood seasoning)
12 oz fresh or frozen medium-size shrimp in shells, thawed
2 stalks celery, thinly sliced (1 cup)
1 12 oz can evaporated milk
1 cup milk
2 Tb all purpose flour
2 tsp anchovy paste or 1 - 2 anchovies, finely chopped
Seafood Seasoning (optional)

1. In 4-quart dutch oven combine 2 cups water, seasoning, shrimp and celery. Cook, uncovered, over medium-high heat for 5 - 8 minutes or until shrimp shells turn pink and shrimp are opaque. Remove shrimp with slotted spoon and set aside to cool.

2. In a medium bowl wisk together evaporated milk, milk, flour, and paste; add to liquid in Dutch oven. Cook uncovered over medium heat for 10 minutes. Stirring occasionally.

3. Meanwhile peel the shrimp. Chop about half. Add chopped shrimp to soup. Cook for 1 - 2 minutes or untl heated through. Ladle into bowls. Top with remaining shrip.

Makes 4 servings.

224 calories, 9 g fat, 16 carb, 1 fiber, 20 protein