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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Crisp baguette slices are a natural with this, or serve the Rosemary Toasts, substituting tarragon for the rosemary. Either way, a salad of Boston lettuce and Belgian endive with lemon vinaigrette makes a lovely accompaniment, and a fruit tart is a good grand finale. Ingredients:
2 tablespoons (1/4 stick) butter |
3/4 cup chopped onion |
1 3/4 cups bottled clam juice |
3 tablespoons long-grain white rice |
12 ounces cooked peeled deveined medium shrimp |
3 tablespoons tomato paste |
1/8 teaspoon (or more) cayenne pepper |
1 1/4 cups half and half |
Directions:
1. Melt butter in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add clam juice and rice and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Mix in shrimp. Cover and simmer until shrimp are heated through, about 1 minute. Set aside 6 shrimp for garnish.
2. Working in batches, puree soup with remaining shrimp in blender until smooth. Return soup to same saucepan. Whisk in tomato paste and 1/8 teaspoon cayenne pepper. Gradually whisk in half and half. Bring soup to a simmer. Season soup to taste with salt and pepper.
3. Ladle soup into bowls. Garnish with reserved shrimp. Sprinkle with additional cayenne pepper, if desired, and serve.
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