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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Serve with croutons Ingredients:
2 tablespoons butter |
2 stalks celery, chopped fine |
1 small onion, chopped fine |
1 carrot, chopped fine |
3 tablespoons rice |
1 lb shrimp, uncooked and peeled |
4 cups chicken broth |
1 cup white wine |
1 tablespoon lemon juice |
2 tablespoons tomato paste |
1 cup cream |
Directions:
1. In large saucepan melt butter and saute shrimps until just cooked through about 4 minutes.
2. Using slotted spoon transfer shrimps to a bowl.
3. Add celery,onions, carrots and lemon juice to saucepan.
4. Saute until vegetables are soft, about 10 minutes.
5. Add white wine and boil 2 minutes.
6. Add chicken broth, rice and tomato paste.
7. Cover pot and simmer until rice is tender about 20 minutes,stirring occasionally.
8. Add cream and puree.
9. Add shrimps and blend until shrimps are coarsely chopped.
10. Be careful not to overprocess them.
11. Season with salt and pepper.
12. Top each bowl with extra shrimp.
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