Recipe for Adam O's Shrimp Bisque


2 tablespoons butter
3/4 cup chopped onion
2-3 cloves chopped garlic
2 cups chicken broth
3 tablespoons uncooked white rice (not instant)
12 ounces cooked shrimp...trimmed
3 tablespoons tomato paste
1/4 teaspoon cayenne pepper
1/2 teaspoon chopped fresh tarragon
1 1/2 cups half and half or heavy cream

Melt butter in pot. Add onion and garlic. Saute until tender...about 5 minutes. Add rice and broth. Bring to a boil; reduce heat to low. Cover pot and simmer until rice is tender...about 15 minutes.
Mix in shrimp. Save a few for garnish if you'd like.
Cover. Simmer and heat shrimp through...about 2 minutes.
Puree soup in blender.
Return soup to pan.
Whisk in tomato paste, cayenne pepper, and fresh tarragon.
Gradually whisk in half and half or heavy cream.
Bring soup to a simmer and serve.
Garnish with reserved shrimp.

4 servings
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