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Soups Shrimp Bisque
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| 6 T | butter 1 1/2 lbs shrimp, (reserve shells) 1 C dry white wine or water |
| 1 large | onion, coarsely chpd 2 carrots, coarsely chpd |
| 2 ribs | celery with leaves, coarsely chpd 1 bay leaf 1 1/2 tsp kosher salt |
| 1/4 tsp | cayenne pepper 1/4 cup long grain white rice |
| 1-14.5 can | diced Tomatoes 1 C heavy cream |
Melt 2 T butter in pot over medium heat. Add shrimp shells and cook, stirring for 3 minutes. Add 2 cups water and wine and bring to a boil. Cover and simmer for 15 minutes. Pour liquid through a fine strainer set over a large bowl, pressing hard to extract as much liquid as possible, discard solids and set aside broth. Wipe out pan.
In same pan, melt remaining 4 T butter over medium heat. Add onion, carrots, celery, bay leaf, salt and cayenne and cook, stirring until softened, about 10 minutes. Add rice and strained liquid from shrimp shells and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Discard bay leaf. Add shrimp and cook, stirring until pink and cooked through, about 2 minutes. Remove from heat and set aside. Set aside 16 shrimp for garnish.
Purée mixture in blender in small batches until smooth. (Soup may be prepared to this point up to 1 day ahead, cover and refrigerate.)
Return mixture to pan and stir in cream. Bring bisque to boil, stirring over medium heat. Ladle in bowls and garnish with 2shrimp each.
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