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Seafood 
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Seafood Soup

Shanna's Shrimp Bisque

1/2 lb. butter
1 1/2 c. diced onion
3/4 c. diced red bell pepper
1/2 c. diced celery
1 c. flour
1 qt. rich chicken stock
3 c. diced artichoke hearts
2 lbs. small deveined shrimp
1 tsp. cayenne
2 tsp. granulated garlic powder
1/2 tsp. white pepper
1/2 c. white wine
3 c. heavy cream
6 slices of American Cheese   
In a heavy bottomed pot, add butter, onion, bell pepper and celery.  
Sauté over medium heat until celery is tender. 
Add flour and stir well scrapping the bottom for 3 minutes. 
Whisk in chicken stock until smooth.  Reduce heat to medium low and simmer. 
Stir bottom (not to stick) for 5 minutes, add artichoke hearts and
cook for 5 minutes.  Add shrimp, seasoning, wine and cream. Bring to a light boil. 
Remove from heat and stir in the cheese until melted.   
 

It is difficult to live in the present, ridiculous to live in the future, and impossible to live in the past. Nothing is as far away as one minute ago.

- Jim Bishop