Ingredients Jump to Instructions ↓

  1. 1/2 cup butter or margarine - divided use

  2. 1 pound medium shrimp, peeled, deveined and chopped

  3. 1/2 cup chopped onion

  4. 1/2 cup chopped celery

  5. 1/2 cup all-purpose flour

  6. 3 cups water

  7. 1 tablespoon tomato ketchup

  8. 1 teaspoon chicken soup base our bouillon

  9. 1 bay leaf

  10. 1 tablespoon seasoned salt

  11. 1/8 teaspoon cayenne pepper

  12. 1 (12-ounce) can NESTLÉ CARNATION Evaporated Milk

  13. 2 tablespoons dry white wine or water

Instructions Jump to Ingredients ↑

  1. Melt 2 tablespoons 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 over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper. Boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine. Heat through; do not boil.


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