Recipe by Lorac
I originally served this to our gourmet group as a first course. Fortunately, I had made extra, because everyone wanted seconds in spite of knowing there was 3 more course yet to come. I was very pleased they liked the soup but disappointed because my husband and I were looking forward to leftovers for the next day!
Top Review by ratherbeswimmin'
It was my turn to host the monthly girlfriend lunch get-together. The bisque was unbelieveably delicious. I used clam juice because I am just too lazy to fool with making fish stock. I followed your very clear directions to the letter. I doubled the recipe and am very glad because my husband and I took the leftovers to work for lunch. Wonderful flavors and texture. Thanks so much.
- 4 (8 ounce) bottles clam juice (or 1 qt fish stock or water)
- 1 lb fresh medium shrimp
- 2 tablespoons olive oil or 2 tablespoons butter
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 carrot, chopped
- 2 tomatoes, peeled and chopped
- 1⁄2 cup white wine
- 1 tablespoon brandy or 1 tablespoon port wine
- 1⁄4 cup raw rice
- salt and pepper
- 1 tablespoon fresh parsley, chopped
Directions See How It's Made
- Bring clam juice to a boil, add shrimp and simmer until shrimp are pink.
- Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent.
- Add vegetables, wine and brandy to reserved broth and bring to a boil.
- Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2" pieces.
- Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft.
- Puree the soup mixture in a blender or food processor.
- Reheat the soup, adding the remaining shrimp and oil.
- Stir in the parsley and serve.