Shrimp Bisque

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 20
• 3 tablespoons olive oil
• 1 1/2 lbs raw shrimp, medium, shelled and deveined (reserve shells)
• 1/4 cup butter
• 1 large onion, diced
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 1/2 cups water
• 1 cup dry wine
• 1/4 cup long-grain rice
• 1 bay leaf
• 1 tablespoon salt
• 1/4 teaspoon cayenne pepper
• 3 chicken bouillon cubes
• 1 (28 ounce) can diced tomatoes
• 2 cups cream

Recipe

• 1 in 4-quart dutch oven over medium-high heat, in hot olive oil, cook shrimp shells until pink, stirring constantly with a slotted spoon.
• 2 discard shells, leaving flavored oil in the dutch oven.
• 3 add shrimp meat to oil and cook, over medium-high heat, stirring frequently, until shrimp turn pink (approx 3 minutes); spoon into bowl.
• 4 reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally, until tender.
• 5 stir in the water, wine, rice, bay leaf, salt, cayenne pepper and bouillon cubes and heat to boiling.
• 6 reduce heat to low; cover and simmer 15 minutes or until rice is tender.
• 7 remove dutch oven from heat. discard bay leaf.
• 8 add tomatoes and juice to rice mixture; stir.
• 9 add cooked shrimp.
• 10 in food processor or blender, blend mixture at high speed, 1/2 the mixture at a time until smooth.
• 11 return mixture to dutch oven; stir in cream.
• 12 over medium heat, heat just boiling.
• 13 serve.