Recipe: Tomato and Rice Shrimp Bisque (Mary Engelbreit recipe)

TOMATO AND RICE SHRIMP BISQUE

6 tablespoons (3/4 stick) butter, divided use
1 1/2 pounds medium shrimp, peeled and deveined, shells reserved
2 cups water
1 cup dry white wine
1 large onion, coarsely chopped
2 carrots, peeled and coarsely chopped
2 celery ribs, coarsely chopped
1/4 cup long-grain white rice
1 bay leaf
1 1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 can (14 ounces) diced tomatoes
1 cup heavy (whipping) cream (or half-and-half cream)

In large Dutch oven or heavy pot, melt 2 tablespoons of the butter over medium heat. Add shrimp shells and cook, stirring constantly, 3 minutes or until they turn pink.

Add 2 cups water and the wine and bring to a boil. Reduce heat to low and simmer, covered, 15 minutes.

Set a strainer lined with two layers of damp cheesecloth over a medium bowl. Pour liquid through, pressing on solids with back of a wooden spoon to extract as much liquid as possible. Discard solids and set liquid aside.

In same Dutch oven, melt remaining 4 tablespoons butter over medium heat. Add shrimp and cook, stirring, 2 minutes, or until they turn pink and are just cooked through. Do not overcook.

With a slotted spoon, transfer shrimp to a large bowl. Add onion, carrots and celery to pot and cook, stirring, 10 minutes or until vegetables are softened.

Add reserved liquid from shells, the rice, bay leaf, salt and ground red pepper and bring mixture to a boil. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender.

Remove Dutch oven from heat. Remove and discard the bay leaf. Stir in tomatoes and shrimp, reserving 8 shrimp for garnish.

In batches, puree soup in a blender (soup can be prepared ahead to this point, covered and chilled).

TO FINISH THE SOUP:
Return soup to Dutch oven and add cream. Bring bisque just to a boil over medium heat, stirring constantly. Ladle bisque into serving bowls and garnish with reserved shrimp.

Makes 8 servings
Source: 'Tis the Season Holiday Cookbook by Mary Engelbreit