2 t old bay seasoning
12 oz. medium shrimp in shells
2 stalks celery, thinly sliced
12 oz. evaporated milk
1 c milk
2 T flour
2 t anchovy paste (can sub fish sauce)
2 c water
1. in 4 qt dutch oven, combine 2 c water, seasoning, shrimp and celery. Cook, uncovered over MH for 5 - 8 min. or until shrimp shells turn pink and shrimp are opaque. Remove shrimp and set aside to cool.
2. In m bowl, whisk together evap milk, milk, flour and anchovy paste. Add to dutch oven. Cook uncovered over M for 10 min, stir occasionally.
3. Peel the shrimp. Chop about half and add shrimp to soup. Cook for 1 -2 min until heated through.
