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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 20 |
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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.
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