Ingredients
4 tbsp. butter
4 tbsp. flour
1 can chicken stock seasoned with roasted garlic
1 pint half and half cream
1 tbsp. tomato paste
¼ tsp. cayenne pepper
1 tsp. salt
1 lb. cooked shrimp
1 tbsp. chopped cilantro
1 tsp. lemon zest
Directions
Melt butter in saucepan, add flour, and stir until bubbly. Add chicken stock and stir until thickened. Add half and half, tomato paste, pepper, and salt, and stir until blended. Remove from heat, cool, and add shrimp. Process in blender until creamy, add cilantro and lemon zest. Process 2 minutes and then chill before serving.