Liberty's Shrimp Bisque

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 lbs raw shrimp
• 8 tablespoons butter (divided in half)
• 2 stalks celery, finely chopped
• 2 carrots, finely chopped
• 1/2 cup onion, chopped
• 3 sprigs fresh thyme or 2 teaspoons dried thyme
• 1/2 cup sherry wine or 1/2 cup brandy or 1/2 cup clam juice
• 6 cups water
• 1 bay leaf
• 3 tablespoons long-grain rice
• 3 tablespoons tomato paste
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground chipotle chile pepper
• 1 cup half-and-half
• 1 tablespoon fresh lemon juice
• shrimp
• chives
• parsley

Recipe

• 1 peel & devein shrimp, refrigerate shrimp. save shrimp shells.
• 2 in a dutch oven , melt 1/2 of butter at medium heat. saute celery, carrots, onions, and thyme; occasionally stirring, until softened (about 5 minutes depending how hot your dutch oven is.
• 3 add shrimp shells; saute - stirring until pink (about 2 - 3 minutes).
• 4 add sherry (brandy or clam juice). bring to a boil, scrap up any brown bits from bottom of dutch oven. add 6 cups of water and bay leaf. return back to a boil.
• 5 reduce heat and cover. simmer for 30 minutes. pour through a sieve or cheesecloth-lined strainer into a bowl. press to extract all liquid. return to dutch oven.
• 6 whisk in rice, tomato paste, salt and cayenne pepper; return cover and simmer until rice is tender (about 20 minutes).
• 7 while waiting - - melt remaining butter in a skillet over medium heat. add shrimp and saute shrimp until pink and opaquie (about 4 minutes). reserve for garnish about 1/2 pound shrimp or one shrimp for each guest.
• 8 in blender, puree soup and shrimp (in batches - - 4 -5 batches)until smooth.
• 9 make ahead: if you are making ahead, cool mixture. when completely cool refrigerate in an airtight covered container. (can be refrigerated up to 2 days).
• 10 shortly before serving; return soup to the dutch oven. bring mixture to a simmer. add half and half, resume simmer but not boiling. add lemon juice.
• 11 ladle in to warmed bowls. garnish with chives and/or parsley and shrimp.