Melt 2 T. butter over medium heat. Add shrimp, onion and celery; cook stirring occasionally until shrimp turns pink. Remove from saucepan; set aside.
Melt remaining butter in saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf and seasoned salt. Boil, stirring occasionally; reduce heat to low.
Add shrimp mixture; cook for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine. Heat through. DO NOT BOIL.
Originally Submitted
10/2/2008
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