2 1/2 cups cooked diced, peeled and deveined shrimp, divided
4 tbsp. (1/2 stick) butter
1/4 cup all-purpose flour
1/4 sweet onion, diced
1 clove garlic, diced
1/4 green pepper, diced
1 celery heart, diced
1 (15 oz.) can chicken or vegetable stock (Swanson)
1 (28 oz.) can tomato puree or tomato sauce
1 (28 oz.) can diced tomatoes
1/2 cup heavy cream
1 tsp. basil
1 tsp. celery seed
diced parsley
pinch of saffron
dash Tabasco sauce
pinch of cumin

Melt butter and flour in pan making a roux. Add diced onion, garlic, green pepper and celery heart. Cook until onion is clear. Add chicken stock and 1/2 cup cooked shrimp, simmer 15 minutes.

Puree mixture in blender and put back in pot. Add tomato sauce or puree, diced tomatoes and 1/2 cup heavy cream. Add ground spices (I put them through a coffee mill). When mix is heated through add remaining 2 cups diced shrimp and heat 5 minutes more without boiling.

Serve in bowls with heated crusty bread.

Makes 6 servings.

Submitted by: Coleen Bergeron