Ingredients

1 ½ lb raw shrimp

3 tbsp butter

2 stalks celery, finely chopped

2 carrots, finely chopped

1 onion, finely chopped

3 large sprigs fresh thyme (or 2 tsp dried)

½ cup sherry, brandy or clam juice

1 bay leaf

3 tbsp long-grain rice

3 tbsp tomato paste

1 tsp salt

¼ tsp cayenne pepper

1 cup whipping cream

2 tbsp lemon juice

2 tbsp chopped fresh chives

Preparation

  1. Peel and devein shrimp; refrigerate shrimp and set shells aside. In Dutch oven, melt butter over medium heat; fry celery, carrots, onion and thyme, stirring occasionally, until softened, about 5 min. Add shrimp shells; fry. Stirring until pink, about 2 min.
  2. Add sherry. Bring to a boil, scraping up any brown bits from bottom of pan. Add 6 cups water and bay leaf; bring to a boil. Reduce heat, cover and simmer for 30 min. Pour through sieve or cheesecloth-lined strainer into bowl, pressing to extract liquid. Return to Dutch oven.
  3. Whisk in rice, tomato paste, salt ad cayenne pepper; cover and simmer until rice is tender, about 20 minutes.
  4. Meanwhile, in skillet, melt remaining butter over medium0high heat; sauté shrimp until pink and opaque, about 4 min.. In blender, purée soup and shrimp, in 4 batches, until smooth. (Make ahead: Let cool for 30 min.; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days; reheat to proceed.)
  5. Return soup to clean Dutch oven. Whisk in cream and bring to bare simmer but not boiling. Add lemon juice. Ladle in to warmed bowls; sprinkle with chives.

Source: Canadian Living, Jan. 2006