Thomas's Shrimp Bisque

This recipe was submitted by my good frind Dennis Thomas who is quite the cook too. Thanks Dennis for the submission. We look forward to more recipes from you. Enjoy!

1 lb Cooked Shrimp in the Shell
2 tsp Olive Oil2 Large Onions, halved and sliced
1 carrot, grated
1 stalk celery, sliced
1-2 garlic cloves, finely chopped
6 1/2 cups water
1 bay leaf
2 tsp. butter
6 tbsp. white rice
1 tbsp. tomato paste
Fresh lemon juice
salt and pepper


Alright, I like to make my own stock so this first part is for my own stock.

1. Peel the shrimp, setting aside the shells for the stock. Set the Shrimp Meat aside.

2. Heat the oil in a large saucepan, add the shrimp shells and cook over high heat stirring frequently until they brown. Reduce the heat and add 1/4 of the onions, the celery, carrot and garlic. Cook for about 5 minutes stirring frequently. Add the water and bay leaf with a pinch of salt. Bring to a boil, reduce the heat, cover and simmer for about 25 minutes.Then strain the shrimp stock.

3. Melt the butter in a large saucepan over medium heat and add the remaining onions. Cover and cook for about 5 minutes until they soften and just begin to color. Add the shrimp stock, rice and tomato paste. Bring to a boil, reduce the heat, cover and ssimmer for about 30 minutes or until the rice is very soft.

4. Allow the soup to cool slightly, then transfer into a blender or food processor and puree until smooth, if you have to work in batches you can do it. Puree the soup solids with enough cooking liquid to moisten them, then combine with the liquid.

5. Return the soup to the saucepan and place over a medium-low heat. Add the shrimp meat and a few drops of lemon juice or to taste. Simmer for 8 minutes, stirring occasionally until the soup is reheated. Serve in warm bowls and you can garnish with fresh dill or parsley.

We serve this with sourdough bread and it is great!