|Raw shrimp||1 Pound|
|Boiling water||6 Cup (96 tbs)|
|Bay leaf||1 Small|
|Whole allspice||1⁄2 Teaspoon|
|Regular long grain rice||2 Tablespoon|
|Chopped celery||3 Cup (48 tbs), about 6 stalks|
|Chopped green pepper||1 1⁄2 Cup (24 tbs), 2 large|
|Chopped onions||2 1⁄2 Cup (40 tbs), 3 medium|
|Milk||3 Cup (48 tbs)|
|Chopped parsley||3 Teaspoon|
Wash shrimp and put in medium saucepan.
Add boiling water, bav leaf and allspice.
Bring to a boil, turn down heat, cover and simmer 5 minutes.
Drain, saving cooking liquid.
Shell and clean shrimp.
Strain shrimp cooking liquid back into saucepan.
Bring to a boil.
Add rice, celery, green pepper and onions.
Bring back to a boil, turn down heat, cover and simmer 20 minutes.
Add shrimp and heat just long enough to warm shrimp through, do not boil.
Remove from heat.
Stir in hot milk, butter, salt and pepper.
Taste and adjust seasoning if necessary.
Sprinkle each serving with chopped parsley.
Note: If you must hold the soup for latecomers, put it in a double boiler over simmering water.