Title: Papa Joes Seafood Bixque
Categories: Seafood Soup
Yield: 1 Servings

1 1/2	lb	Medium Shrimp
2		Celery ribs, cut into 1 inch pieces
1	md	Onion, peeled and thinly sliced
1	md	Carrot, ends trimmed, scrubbed and cut into 1 inch pieces
1	qt	Water
2	c	Dry sherry
6	oz	Tomato or V-8 juice
1/2	ts	Cayenne pepper
1/2	ts	White pepper salt, to Z4 Tbs unsalted butter
1/2	c	Minced clams or conch
1/2	c	Minced crab or lobster
2	tb	All-purpose flour
1	tb	Honey
1	qt	Heavy whipping cream

Peel and clean the shrimp, removing the tails. Reserve the shells and tails. Refrigerate the shrimp.

In a 3 to 4 quart heavy pot, put the shrimp shells and tails, celery, onion, carrot, water, sherry, tomato juice, peppers and salt. Bring to a boil, reduce heat to low and simmer, uncovered, for two hours, stirring occasionally. Do not let it boil.

Chop the shrimp coarsely (I cut each into 5 or 6 pieces). Melt the butter in a large skillet over medium high heat. Saute the shrimp until just cooked through, about 1 minute more to heat through. Add the flour and cook, stirring for 1 minute.

Strain the stock into a clean 4 quart pot. Discard the shells, vegetables. Bring the stock back to a boil and add sauteed seafood. Stir until thickened slightly, about 2 minutes. Reduce heat, add honey, cream and salt. Stir until heated through. Makes about 12 cups; 6 main course servings or 12 first course servings.

From: Lynda Weaver Date: 12 Apr 94

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