Shrimp Bisque

Name: Shrimp Bisque
Ingredients: 2 tablespoons butter; 1 lb uncooked shrimp, peeled, deveined; 2 celery ribs, diced; 1 small onion, chopped; 1 carrot, diced; 2 1/2 tablespoons chopped fresh tarragon (or 2 1/2 teaspoons dried); 1 1/2 teaspoons grated lemon peel; 1 cup dry white wine; 1/4 cup brandy; 3 cups shrimp stock; 1 cup whipping cream; 3 tablespoons long-grain white rice; 2 tablespoons tomato paste

13 ingredients

6 steps

Ingredients

2 tablespoons butter
1 lb uncooked shrimp, peeled, deveined
2 celery ribs, diced
1 small onion, chopped
1 carrot, diced
2 1/2 tablespoons chopped fresh tarragon (or 2 1/2 teaspoons dried)
1 1/2 teaspoons grated lemon peel
1 cup dry white wine
1/4 cup brandy
3 cups shrimp stock
1 cup whipping cream
3 tablespoons long-grain white rice
2 tablespoons tomato paste

Directions

1

Melt butter in heavy large Dutch oven over medium heat. Add shrimp and saute until just cooked through, about 4 minutes. Using slotted spoon, transfer shrimp to bowl.
2

Add celery, onion, carrot, tarragon and lemon peel to Dutch oven. Saute until vegetables are soft, about 8 minutes. Add white wine and brandy and boil 2 minutes. Add shrimp stock, whipping cream, rice and tomato paste. Cover pot and simmer until rice is very tender, stirring occasionally, about 20 minutes.
3

Puree soup in batches in blender. Return to Dutch oven. Place all but 6 shrimp in blender. Add 3 cups soup and blend until shrimp are coarsely chopped. Add to soup.
4

Bring soup to simmer, stirring frequently.
5

season with salt and pepper.
6

Ladle into 6 bowls; garnish each with 1 shrimp.