Shrimp Bisque

Ingredients:
1 stick of butter
1 quart of light cream
2 lbs of raw shrimp (shell on)
1 lg onion
4 cloves of garlic
2 sticks of celery
1 lg carrot
1 1/2 c flour
1/2 c cornstarch
1 Tbsp seafood bullion base (I used Better than Bullion Lobster Stock.  It is in the soup aisle with the other stocks)
1 Tbsp tomato paste
2 scallions chopped
salt
pepper
bay leaf
paprika
chili powder

Directions:
1) Take Shrimp and remove shells.  Keep shells in a separate bowl.
2)  Rinse shrimp and drain.  Then season with salt and pepper and set aside.
3) Dice up carrots, celery and onion.  Mince garlic cloves. Set all these aside.
4) Take Shrimp shells, half of vegetables and about 4-5 cups of water and bring to a boil.  Let it boil for about 5 minutes and then turn down to medium heat.
5) In a ziploc mix together flour, cornstarch, a little salt, pepper, paprika and a tiny pinch of chili powder. Shake to mix.
6) Drop shrimp into bag in batches to coat shrimp.  Shake off excess flour and set aside in a bowl.
7)  In a large pot melt 1/2 the stick of butter over medium heat.  In batches (if pot isn't big enough) cook shrimp until they are mostly cooked.  (They should be mostly cooked, pinkish white and start to curl up.)  Then take them out and set aside.
8) Melt other half of butter and put vegetables into pot.  Cook over medium until vegetables have softened.
9) Strain the shrimp shells from the broth over a large bowl to save stock.
10) Add two cups of the stock to the pot with the vegetables.
11)  Add 1 Tbsp of seafood bullion and tomato paste and melt into broth.
12)  Add 1 quart of Light Cream to pot and bring to a boil.
13)  Reduce heat to medium low and add the shrimp to the pot.
14) Cook over medium low for an additional 10 - 15 minutes stirring occasionally.
15) Serve with scallions sprinkled on top! ENJOY!