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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 12 |
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2007 Easter Dinner. Can be make ahead. Ingredients:
2 lbs raw shrimp |
8 tablespoons butter (divided in half) |
2 stalks celery, finely chopped |
2 carrots, finely chopped |
1/2 cup onion, chopped |
3 sprigs fresh thyme or 2 teaspoons dried thyme |
1/2 cup sherry wine or 1/2 cup brandy or 1/2 cup clam juice |
6 cups water |
1 bay leaf |
3 tablespoons long-grain rice |
3 tablespoons tomato paste |
1 teaspoon salt |
1/4 teaspoon white pepper |
1/8 teaspoon ground chipotle chile pepper |
1 cup half-and-half |
1 tablespoon fresh lemon juice |
shrimp |
chives |
parsley |
Directions:
1. Peel & devein shrimp, refrigerate shrimp. Save shrimp shells.
2. In a Dutch oven , melt 1/2 of butter at medium heat. Saute celery, carrots, onions, and thyme; occasionally stirring, until softened (about 5 minutes depending how hot your Dutch oven is.
3. Add shrimp shells; saute - stirring until pink (about 2 - 3 minutes).
4. Add sherry (Brandy or Clam Juice). Bring to a boil, scrap up any brown bits from bottom of Dutch oven. Add 6 cups of water and bay leaf. Return back to a boil.
5. Reduce heat and cover. Simmer for 30 minutes. Pour through a sieve or cheesecloth-lined strainer into a bowl. Press to extract all liquid. Return to Dutch oven.
6. Whisk in rice, tomato paste, salt and cayenne pepper; return cover and simmer until rice is tender (about 20 minutes).
7. While waiting - - melt remaining butter in a skillet over medium heat. Add shrimp and saute shrimp until pink and opaquie (about 4 minutes). Reserve for garnish about 1/2 pound shrimp or one shrimp for each guest.
8. In blender, puree soup and shrimp (in batches - - 4 -5 batches)until smooth.
9. MAKE AHEAD: If you are making ahead, cool mixture. When completely cool refrigerate in an airtight covered container. (Can be refrigerated up to 2 days).
10. Shortly before serving; return soup to the Dutch oven. Bring mixture to a simmer. Add half and half, resume simmer BUT NOT BOILING. Add lemon juice.
11. Ladle in to warmed bowls. Garnish with chives and/or parsley and shrimp.
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