2 1/2 to 3 c. water
1 onion
1 bay leaf
1 clove garlic
2 ribs celery with leaves
1 tsp. salt
Dash of cayenne
1 lb. shrimp

Combine all but shrimp in saucepan and boil for 15 minutes. Wash. Drain and add shrimp. Simmer. DO NOT BOIL. Cool in water. Remove shrimp. Continue to boil liquid down to minimum 2 cups. Add cream to taste (approximately 1/2 cup). If serve hot, add 1 tablespoon butter. Better if served chilled in refrigerator 2 hours.