Sherried Shrimp Bisque | Peggy Lampman's dinnerFeed

Recipe: Sherried Shrimp Bisque

2 tablespoons butter
1 pound uncooked shrimp, peeled, de-veined and tails removed, plus 1 extra shrimp for every serving to use as garnish
½ cup diced celery
½ cup chopped yellow onion
½ cup diced carrot
2 tablespoons tomato paste
1 cup sherry
3 cups seafood stock*
1 cup heavy cream
1 teaspoon dried thyme
3 tablespoons long grain white rice
Cayenne, optional

Melt butter over medium heat in a large saucepan. Add 1 pound shrimp & sauté 1 minute on each side. Remove shrimp & add celery, onion, carrot,a a pinch of kosher salt to pan. Sauté 8 minutes.
Add tomato paste to vegetables and sauté for two minutes.
Add sherry to pan and bring to a low boil 2 minutes. Add 3 cups stock, dried thyme, cream and rice. Cover pot & simmer until rice is tender, stirring occasionally, about 20 minutes.
Purée soup in blender, then return to pan. Season with kosher salt if needed and cayenne, if desired.
Before serving, sauté reserved shrimp in butter and sprinkle with parsley. Meanwhile, bring soup to simmer, stirring frequently. Ladle into bowls or cognac glasses & garnish with reserved shrimp.

*Boiled shrimp shells make a great stock; see my Bouillaibaisse recipe for tips on making or purchasing seafood stocks.

Preparation time: 35 minutes

Number of servings (yield): 5 cups