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Prep 2 hrs
Cook 0 mins
- 3 tablespoons olive oil
- 1 1⁄2 lbs raw shrimp, medium, shelled and deveined (reserve shells)
- 1⁄4 cup butter
- 1 large onion, diced
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 1⁄2 cups water
- 1 cup dry white wine
- 1⁄4 cup long-grain rice
- 1 bay leaf
- 1 tablespoon salt
- 1⁄4 teaspoon cayenne pepper
- 3 chicken bouillon cubes
- 1 (28 ounce) can diced tomatoes
- 2 cups cream
- In 4-quart Dutch oven over medium-high heat, in hot olive oil, cook shrimp shells until pink, stirring constantly with a slotted spoon.
- Discard shells, leaving flavored oil in the Dutch oven.
- Add shrimp meat to oil and cook, over medium-high heat, stirring frequently, until shrimp turn pink (approx 3 minutes); spoon into bowl.
- Reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally, until tender.
- Stir in the water, wine, rice, bay leaf, salt, cayenne pepper and bouillon cubes and heat to boiling.
- Reduce heat to low; cover and simmer 15 minutes or until rice is tender.
- Remove Dutch oven from heat. Discard bay leaf.
- Add tomatoes and juice to rice mixture; stir.
- Add cooked shrimp.
- In food processor or blender, blend mixture at high speed, 1/2 the mixture at a time until smooth.
- Return mixture to Dutch oven; stir in cream.
- Over medium heat, heat just boiling.
It's very good. But it's a bit salty. I added more water though.
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.
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