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Total Time
2hrs
Prep 2 hrs
Cook 0 mins

Ingredients Nutrition

Directions

  1. In 4-quart Dutch oven over medium-high heat, in hot olive oil, cook shrimp shells until pink, stirring constantly with a slotted spoon.
  2. Discard shells, leaving flavored oil in the Dutch oven.
  3. Add shrimp meat to oil and cook, over medium-high heat, stirring frequently, until shrimp turn pink (approx 3 minutes); spoon into bowl.
  4. Reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally, until tender.
  5. Stir in the water, wine, rice, bay leaf, salt, cayenne pepper and bouillon cubes and heat to boiling.
  6. Reduce heat to low; cover and simmer 15 minutes or until rice is tender.
  7. Remove Dutch oven from heat. Discard bay leaf.
  8. Add tomatoes and juice to rice mixture; stir.
  9. Add cooked shrimp.
  10. In food processor or blender, blend mixture at high speed, 1/2 the mixture at a time until smooth.
  11. Return mixture to Dutch oven; stir in cream.
  12. Over medium heat, heat just boiling.
  13. Serve.
Most Helpful

4 5

It's very good. But it's a bit salty. I added more water though.

5 5

Great recipe!!! I did not use the shrimp tails, but cut up cooked shrimp and added it after I cooked the green onions (instead of regular onions),celery and carrots. I also added fresh crabmeat which was a wonderful addition and gave it a nice flavor. I have made this twice and both times it is excellent. Can be made with just the crab meat too. Thanks for sharing such a delicious recipe.

4 5

I love you guys i've been looking for a bisque recipe for ages this is great i also tried a penut butter soup recipe and was thrilled to find it brought me back to quincy market in boston the first time i had penut butter soup. thanks