Serves 6
Ingredients:
3 Tbls olive oil
1 ½ pounds large shrimp peeled and de-veined (reserve
shells)
¼ C butter
1 large onion diced
1 stalk celery chopped
1 carrot chopped
2 ½ C chicken stock
1 C dry white wine
¼ C regular long grain rice
1 bay leaf
1 tsp salt
¼ tsp cayenne
1 16oz can tomatoes
2 cups heavy cream
Procedure:
In an 8 quart Dutch oven over medium high heat, in hot olive
oil, cook shrimp shells until pink.
Discard shells leaving seasoned olive oil. Add shrimp to oil and cook over medium high
heat until pink stirring constantly, about 3 minutes. Spoon
into bowl. Reduce heat to medium
add butter, onion carrot, and celery:
cook stirring occasionally until tender.
Stir in next 7 ingredients and heat to a boil. Cover and reduce heat to low and simmer for
15 minutes. Remove from heat and add
tomatoes and shrimp. Discard bay
leaf. In a covered blender at high speed
blend mixture a 1/3 at a time. Return
mixture to Dutch oven and stir in cream.
Heat mixture just to a light simmer.