1/2 cup butter or margarine – divided use
1 pound medium shrimp, peeled, deveined and chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup all-purpose flour
3 cups water
1 tablespoon tomato ketchup
1 teaspoon chicken soup base or bouillon
1 bay leaf
1 tablespoon seasoned salt
1/8 teaspoon cayenne pepper (optional)
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons dry white wine or water
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.