Prep 15 mins
Cook 15 mins
Serve with croutons
- 29.58 ml butter
- 2 stalk celery, chopped fine
- 1 small onion, chopped fine
- 1 carrot, chopped fine
- 44.37 ml rice
- 453.59 g shrimp, uncooked and peeled
- 946.36 ml chicken broth
- 236.59 ml white wine
- 14.79 ml lemon juice
- 29.58 ml tomato paste
- 236.59 ml cream
- In large saucepan melt butter and saute shrimps until just cooked through about 4 minutes.
- Using slotted spoon transfer shrimps to a bowl.
- Add celery,onions, carrots and lemon juice to saucepan.
- Saute until vegetables are soft, about 10 minutes.
- Add white wine and boil 2 minutes.
- Add chicken broth, rice and tomato paste.
- Cover pot and simmer until rice is tender about 20 minutes,stirring occasionally.
- Add cream and puree.
- Add shrimps and blend until shrimps are coarsely chopped.
- Be careful not to overprocess them.
- Season with salt and pepper.
- Top each bowl with extra shrimp.
This soup was wonderful!!! the consistency was perfect..... the only change i made was i added a dash of dry sherry just before serving. My honey really loved it too:)
I prepared this recipe for "Soup Sunday," and give it 5-stars with some caveats. I did not follow the recipe, only the ingredient list. I eliminated the butter and used non-fat evaporated milk in place of the cream. I also used the juice of one whole Meyer lemon, so quite a bit more lemon juice than the recipe calls for. I also used shrimp stock that I made from the shells of the shrimp I cleaned for the recipe instead of chicken stock. I cooked everything in this shrimp stock and did no sauteing, so it was an easy one-dish meal. The flavor and consistency were very good, and without the butter and cream it was a healthier alternative. Thank you for posting - this was a great base from which to start.
This is a hard one to review for me. I prepared this for our Valentine's Day dinner and while we liked it, it did not have the flavour I was expecting and it did not thicken up as much as I expected either. I thought that maybe after sitting overnight the flavours would meld, but I still felt it needed something. So, I added some more seafood to it with a flaked fillet of cooked haddock and I prepared a roux to thicken it up more as well. With these changes, it was excellent. That said, I have only had shrimp bisque once and that was at least 20 yrs ago, so I am by no means a connoisseur and my recollection may be fuzzy. As I said, we did enjoy it, and I would probably make it again adding more seafood and the roux. Thx for sharing your recipe. Made for Soup Fest 2011.