Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
¼ cup unsalted butter
4 cups chicken broth
1/4 cup all-purpose flour
¼ cup tomato paste
3 cups milk or half and half
¼ cup onions	Washed, trimmed, and diced
½ teaspoon ground thyme
2 teaspoons parsley flakes
½ teaspoon Worcestershire sauce
Dash Cayenne pepper
1/2 lbs. baby shrimp	Peeled, deveined and tail removed

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large saucepan combine butter, bouillon granules, thyme, cayenne pepper, and onions.
2	Cook until onions are tender. Stir in tomato paste.
3	Stir in flour. Add chicken broth.
4	Heat to boil and reduce heat. Temper milk or half and half by slowly adding about 3 cups of broth to the milk and stirring constantly.
5	Cook and stir until thickened and bubbly.
6	Just before serving. Stir in shrimp.  Heat through.	Cook until internal temperature reaches 145°F.