Shrimp Bisque

By luvmybuttonsnbows

Prep time: 35 minutes
Serves: 4

Ingredients

• 3/4 lb. fresh shrimp in the shell
• 1 c. chicken broth
• 1 can (19 oz.) tomatoes
• 1/2 c. chopped onions
• 1/2 c. chopped celery and leaves
• 1 c. sliced carrots
• 2 parsley sprigs
• dash ground cloves
• 1/8 tsp. black pepper
• 1/2 bay leaf, crumbled
• pinch dried crushed thyme leaves
• 1 tsp. salt
• 2 tbsp. long-grain rice
• 1 c. half-and-half
• 1/4 c. sherry
• chopped chives or cooked peas for garnish
• croutons

Preparation

Step 1

Drop shrimp in lightly salted boiling water to cover. Bring to boil. Turn off heat and let stand 5 min. Drain. Shell, de-vein and finely chop shrimp. Cool and refrigerate. Put broth, tomatoes, onions, celery, carrots, parsley, cloves, pepper, bay leaf, thyme, salt and rice in 2-quart saucepan. Bring to boil. Cover and simmer very slowly about 35 min. or until vegetables are very tender. Force mixture through fine sieve or purée in blender container until smooth. Pour into top of double boiler. Heat over boiling water. Just before serving, add shrimp and heated half-and-half. Heat. Add salt and pepper if needed. Thin with a little boiling water if too thick. Add sherry. Serve in heated cups or small bowls. Sprinkle with chives or cooked peas. Accompany with croutons.