Shrimp Bisque

A rich and flavorful cream soup featuring 1 1/2 pounds of shrimp.

Ingredients

• 1 1/2-lb small size shrimp (40-44 count)
• 3-tbsp butter
• 3-stalks celery, finely chopped
• 2-carrots, finely chopped
• 1-onion, finely chopped
• 3-large sprigs fresh thyme (2-tsp dried)
• 1/2-cup sherry, brandy, or clam juice
• 1-bay leaf
• 3-tbsp long grain rice
• 3-tbsp tomato paste
• 1-tsp salt
• 1/4-tsp cayenne pepper
• 1-cup whipping cream
• 2-tbsp lemon juice
• 2-tbsp chopped fresh chives

Instructions

1. Peel and de-vein shrimp
2. Refrigerate shrimp and set aside shells
3. In Dutch oven, melt half of the butter over medium heat
4. Fry celery, carrots, onion and thyme, stirring occasionally until softened, about 5 minutes
5. Add shrimp shells, fry, stirring until pink, about 2 minutes
6. Add sherry and bring to a boil, scraping up any brown bits from the bottom of the pan
7. Add 6 cups of water and bay leaf; bring to a boil
8. Reduce heat, cover and simmer for about 30 minutes
9. Pour through sieve or cheesecloth lined strainer into bowl
10. Return liquid to Dutch oven
11. Whisk in rice, tomato paste, salt and cayenne pepper
12. Cover and simmer until rice is tender, about 20 minutes
13. Meanwhile in skillet, melt remaining butter over medium-high heat
14. Saute shrimp until pink, about 4 minutes
15. In blender puree soup and shrimp in 4 batches until smooth
16. Return soup to a cleaned Dutch oven
17. Whisk in cream and bring to a bare simmer over low heat until just heated through, not boiling
18. Add lemon juice
19. Ladle into bowls and top with chopped fresh chives