Shrimp Bisque

Directions

1. 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. 2
   Discard shells, leaving flavored oil in the Dutch oven.
3. 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. 4
   Reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally, until tender.
5. 5
   Stir in the water, wine, rice, bay leaf, salt, cayenne pepper and bouillon cubes and heat to boiling.
6. 6
   Reduce heat to low; cover and simmer 15 minutes or until rice is tender.
7. 7
   Remove Dutch oven from heat.
8. 8
   Discard bay leaf.
9. 9
   Add tomatoes and juice to rice mixture; stir.
10. 10
    Add cooked shrimp.
11. 11
    In food processor or blender, blend mixture at high speed, 1/2 the mixture at a time until smooth.
12. 12
    Return mixture to Dutch oven; stir in cream.
13. 13
    Over medium heat, heat just boiling.
14. 14
    Serve.