Zesty Shrimp Bisque

This is a great recipe.  Really!!  The Rotel tomatoes give this great flavor and takes the edge off the cream so it's good in summer. 

2 onions, diced fine
4 tsp. chicken base
1/4 lb. butter
1 tsp. black pepper
2 tbsp. Tabasco Red Pepper sauce
1/2 gallon whole milk
5 oz. dry sherry
1 tsp. celery salt
3/4 cup flour
3/4 cup water
2 cans Rotel tomatoes
1/2 small can tomato paste

First, get your wet ingredients together.  In a stock pot, add milk, sherry, celery salt, pepper, Tabasco Red Pepper Sauce, water and chicken base. (heat the water first and dissolve the base first).  Place on medium heat and bring to a simmer.

While liquid is heating, open tomatoes and drain in a colander.  In another stock pot, melt butter, then add onions, sauté for 2 or 3 minutes.  Add drained tomatoes and cook until almost dry.  Add tomato paste and combine thoroughly.  Finally add flour and cook for 2 minutes. 

Slowly add hot liquid into roux.  Stirring constantly. (Make sure to scrape the sides of pot, roux will stick to it).  When all liquid is incorporated, add 1 lb. cooked shrimp and 1/4 cup parsley.