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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I originally served this to our gourmet group as a first course. Fortunately, I had made extra, because everyone wanted seconds in spite of knowing there was 3 more course yet to come. I was very pleased they liked the soup but disappointed because my husband and I were looking forward to leftovers for the next day! Ingredients:
4 (8 ounce) bottles clam juice (or 1 qt fish stock or water) |
1 lb fresh medium shrimp |
2 tablespoons olive oil or 2 tablespoons butter |
1 large onion, chopped |
2 garlic cloves, chopped |
1 carrot, chopped |
2 tomatoes, peeled and chopped |
1/2 cup white wine |
1 tablespoon brandy or 1 tablespoon port wine |
1/4 cup raw rice |
salt and pepper |
1 tablespoon fresh parsley, chopped |
Directions:
1. Bring clam juice to a boil, add shrimp and simmer until shrimp are pink.
2. Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent.
3. Add vegetables, wine and brandy to reserved broth and bring to a boil.
4. Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2 pieces.
5. Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft.
6. Puree the soup mixture in a blender or food processor.
7. Reheat the soup, adding the remaining shrimp and oil.
8. Stir in the parsley and serve.
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