Shelly's Recipe

SHRIMP BISQUE

Category: Soups

2 tbsp tomato paste
1 carrot, peeled and diced
1/2 onion, skinned and diced
2 parsley stalks, chopped
1/2 bay leaf
2 tbsp butter
1 lb. raw shrimp - peeled and deveined
1 tbsp brandy
1 cup dry white wine
4 cup fish stock
1/2 cup rice, uncooked
1 cup cream
Pinch of cayenne pepper
Salt and pepper to taste
Parika

Saute the vegetables and herbs in butter until slightly brown. Add the shrimp and cook together for a few minutes. Season with salt and pepper.

Flame with brandy and wine and allow to cook gently to reduce.

Add the fish stock and rice and cook for 20 minutes.

Puree in a food processor until smooth. Return to pot over high heat and add cream and pinch of cayenne pepper.

Pour into serving bowls and sprinkle with a touch of paprika.