Shrimp Bisque

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 lb uncooked shrimp, peeled, deveined
• 2 celery ribs, diced
• 1 small onion, chopped
• 1 carrot, diced
• 2 1/2 tablespoons chopped fresh tarragon (or 2 1/2 teaspoons dried)
• 1 1/2 teaspoons grated lemon peel
• 1 cup dry wine
• 1/4 cup brandy
• 3 cups shrimp stock
• 1 cup whipping cream
• 3 tablespoons long-grain rice
• 2 tablespoons tomato paste

Recipe

• 1 melt butter in heavy large dutch oven over medium heat. add shrimp and sauté until just cooked through, about 4 minutes. using slotted spoon, transfer shrimp to bowl.
• 2 add celery, onion, carrot, tarragon and lemon peel to dutch oven. sauté until vegetables are soft, about 8 minutes. add wine and brandy and boil 2 minutes. add shrimp stock, whipping cream, rice and tomato paste. cover pot and simmer until rice is very tender, stirring occasionally, about 20 minutes.
• 3 purée soup in batches in blender. return to dutch oven. place all but 6 shrimp in blender. add 3 cups soup and blend until shrimp are coarsely chopped. add to soup.
• 4 bring soup to simmer, stirring frequently.
• 5 season with salt and pepper.
• 6 ladle into 6 bowls; garnish each with 1 shrimp.