- 6
Ingredients
- 1 lb frozen raw shrimp, thawed and rinsed
- 2 tbsp butter
- 2 tbsp oil
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 2 cloves garlic, finely chopped
- 1/4 cup dry sherry
- 2 tbsp brandy
- 3 cups chicken broth
- 2 cups canned diced tomatoes
- 1 cup clam nectar
- 1 bay leaf
- 1 sprig fresh thyme
- 1/4 cup long grain rice
- 2 tbsp tomato paste
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper, optional
- 1 tbsp butter
- 2 tbsp dry white wine
- 2/3 cup whipping cream
- 1 tbsp fresh lemon juice
- Salt and freshly ground pepper
- 1-2 tsp brandy, optional
Preparation
Step 1
Peel and de-vein shrimp, reserving shells. Refrigerate shrimp; set aside.
Melt 2 tbsp butter with oil in a Dutch oven over medium heat. Add onion, carrot and celery. Cook, stirring, until tender, about 10-15 minutes. Add reserved shells and garlic. Cook, stirring, for 5 minutes. Remove from heat.
Stir in sherry and 2 tbsp brandy. Return pan to medium-low heat and cook, stirring, until most of liquid has evaporated, about 3-5 minutes. Stir in broth, tomatoes, clam nectar, bay leaf and thyme. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally for 30 minutes. Strain broth mixture through a large strainer into a large bowl; discard solids. Return strained broth mixture to Dutch oven. Stir in rice, tomato paste, paprika and cayenne pepper. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 20-30 minutes or until rice is tender. Remove from heat.
Remove shrimp from refrigerator. Melt 1 tbsp butter in a large frying pan over medium-high heat. Add shrimp and saute until shrimp are pink and opaque, about 2-3 minutes. Remove half of shrimp from frying pan. When cool enough to handle, cut shrimp in half lengthwise. Transfer halved shrimp to a plate; set aside. Transfer remaining shrimp to a bowl. Add wine to frying pan. Bring to a boil, scraping to loosen browned bits. Pour wine over shrimp in bowl.
Add shrimp and wine mixture to broth mixture. Puree in batches in a blender, filling blender no more than half full for each batch; transfer batches to a bowl.
Return pureed mixture to Dutch oven. Stir in halved shrimp, cream and lemon juice. Cook over low heat, stirring frequently, until heated through. Do no boil. Season to taste with salt and pepper. Stir in an additional 1-2 tsp brandy. Serve immediately.