1 lb. shrimp, boiled, peeled & finely chopped
1/2 c. chopped yellow onion
1/2 c. chopped celery
4 tbsp. butter
4 tbsp. flour
4 c. fish stock
1 tsp. salt
1/4 tsp. white pepper
1/8 tsp. hot pepper sauce
2 c. whipping cream

Make this a day before serving and do not freeze it. Saute chopped onion and celery in butter for 4 minutes. Sprinkle flour over vegetables and quickly stir to form an even coating for about 2 minutes. Stir in hot fish stock and bring to a boil. Reduce heat and simmer 15 minutes.

Add cooked shrimp and continue stirring for 10 to 15 minutes. Add salt, pepper and hot pepper sauce. Right before serving reheat soup and add cream. Gently heat through. Do not boil! Serve immediately. Serves 8.