Shrimp Bisque

Name: Shrimp Bisque
Ingredients: 2 tablespoons (1/4 stick) butter; 1 pound uncooked shrimp, peeled, deveined; 2 celery stalks, 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 8-ounce bottles clam juice; 1 cup whipping cream; 3 tablespoons long-grain white rice; 2 tablespoons tomato paste

13 ingredients

20 steps

Ingredients

2 tablespoons (1/4 stick) butter
1 pound uncooked shrimp, peeled, deveined
2 celery stalks, 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 8-ounce bottles clam juice
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.
2

Add shrimp and saute until just cooked through, about 4 minutes.
3

Using slotted spoon, transfer shrimp to bowl.
4

Add celery, onion, carrot, tarragon and lemon peel to Dutch oven.
5

Saute until vegetables are soft, about 8 minutes.
6

Add white wine and brandy and boil 2 minutes.
7

Add clam juice, whipping cream, rice and tomato paste.
8

Cover pot and simmer until rice is very tender, stirring occasionally, about 20 minutes.
9

Puree soup in batches in blender.
10

Return to Dutch oven.
11

Place all but 6 shrimp in blender.
12

Add 3 cups soup and blend until shrimp are coarsely chopped.
13

Add to soup in Dutch oven.
14

Season with salt and pepper.
15

(Can be made 1 day ahead.
16

Cover and refrigerate soup and remaining 6 shrimp separately.)
17

made 1 day ahead.
18

Cover and refrigerate soup and remaining 6 shrimp separately.)
19

Bring soup to simmer, stirring frequently.
20

Ladle into 6 bowls; garnish each with 1 shrimp.