Shrimp Bisque

Recipe courtesy of jerzeygirl4ever

Ingredients:

3 T butter

1 lb. medium shrimp shelled and deveined (shells reserved)

2 cans (14.5 oz. each) low-sodium chicken broth

1 cup dry white wine

1/2 cup water

1 large onion chopped

2 carrots, peeled and chopped

2 stalks celery, chopped

2 T regular long-grain rice

1 bay leaf

1 1/4 tsp. salt

1/8-1/4 cayenne pepper

1 can diced tomatoes (14.5 oz)

1 cup half-and half or light cream

2 T brandy or dry sherry

1. In nonreactive 5-quart Dutch oven, melt 1 tablespoon of butter over medium heat. Add shrimp shells and cook, stirring frequently, 5 minutes. Ad broth, wine and water; heat to boiling. Reduce hear; cover and simmer 15 minutes. Strain broth mixture through sieve into bowl, pressing on shells with spoon to extract any remaining liquid. Discard Shells.

2. In same clean Dutch over, melt remaining 2 tablespoons butter over medium-high heat. Add shrimp and cook until opaque throughout, about 3 minutes. With slotted spoon transfer shrimp to separate bowl. Add onion, carrots, and celery to dutch overn and cook until celery is tender, about 10 minutes. Add shrimp broth, rice bay leaf, salt and ground red pepper (cayenne); heat to boiling over high heat. Reduce heat; cook and simmer until rice is tender, about 20 minutes. Add tomatoes with their juice and cook 10 minutes longer. Remove from heat and discard bay leaf. Stir in shrimp.

3. Spoon one-forth of shrimp mixture into blender; cover, with center part of cover removed to let steam escape, and puree until very smooth. Pour puree into bowl. Repeat with remaining mixture.

4. Return puree to dutch over; stir in half-and-half and brandy. Heat through over medium heat (do not boil). Makes about 10 cups!