Shrimp Bisque

• Ready In: 2 hrs
• Serves: 20

Ingredients

• 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

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.