Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter

  2. 1/4 cup 15g / 1/2oz Finely-diced onion

  3. 1/4 cup 27g / 1oz Finely-diced celery

  4. 1/4 cup 27g / 1oz Finely-diced carrot

  5. 1 Tomatoes - (15 oz) - cut up in pieces (use the juice for another dish)

  6. 2 tablespoons 30ml Olive oil

  7. 1 lb 454g / 16oz Shrimp in the shell

  8. 5 cups 1185ml Shrimp stock or seafood/fish stock

  9. 1 cup 237ml Dry white wine (dry vermouth is excellent)

  10. 4 tablespoons 60ml Raw rice

  11. 2 tablespoons 30ml Butter - softened

  12. 1/2 cup 118ml Heavy cream Salt - to taste Freshly-ground black pepper - to taste Garnish Reserved shrimp slices - sauteed in Cognac or white wine Tarragon (or other fresh herb) Croûtons (made from thin slices of Bread fried in butter until crisp and Brown)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a skillet, saute the onion, celery, and carrot (called a mirepoix) in the butter for 5 minutes, until the vegetable are soft, not brown. Add the tomato pieces and saute for another 5 minutes. Scrape out into a bowl and reserve. In the same pan, heat the olive oil then add the whole shrimp. Cook until the shells are red and crisp -- about 4 to 5 minutes. Scrape out of the pan and let cool. While the shrimp are cooling, heat the stock and wine in a large saucepan, add the reserved vegetables and the rice, bring to a boil, then reduce heat and, partially covered, simmer for 20 minutes. Peel the cooled shrimp, separating the shells and the meat, and toss the shells into the cooking soup. When the soup has finished cooking, puree in a blender, solids first (including the shells), then strain back into the pot. Take half of the reserved shrimp, puree them in the blender (slowly adding enough hot stock to completely emulsify them) -- and pour them into the pot. Enrich the soup by whisking in the softened butter and the cream, then season to taste with salt and pepper. Let sit, for flavors to blend, until ready to serve. When ready to serve, saute thin bread slices in butter until crisp and brown, then drain. Slice the remaining shrimp lengthwise and briefly saute them over high heat with the Cognac or wine. Mince the tarragon or other herb finely. Ladle the soup into bowls, top with the shrimp and minced herb, and pass the croûtons separately. Serve hot to 4 to 6.


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