INGREDIENTS
1/2 cup butter, divided
1 lb. medium shrimp, peeled, deveined and chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
3 cups water
1 TBSP. ketchup
1 chicken bouillon cube
1 bay leaf
1 tsp. seasoned salt
1/8 tsp. cayenne pepper, optional
1 can (12 ounces) evaporated milk
2 TBSP. white wine or water
DIRECTIONS
Melt 2 TBSP. butter in medium saucepan over medium heat.
Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink.
Remove from saucepan; set aside.
Melt remaining butter in same saucepan.
Stir in flour.
Gradually stir in the water, ketchup, bouillon, bay leaf, salt and pepper.
Boil, stirring occasionally, reduce to low.
Cook for 5 minutes, stirring frequently.
Add shrimp mixture; cook 2 minutes.
Discard bay leaf.
Stir in milk and wine.
Heat through; do not boil.
Serves 6.
