Shrimp Bisque

Ingredients

• 0.3 cup arborio rice 
• 1  bay leaf 
• 2 tablespoons brandy 
• 1 tablespoon butter 
• 15 ounce canned tomatoes with juice, chopped canned
• 2  carrots diced
• 2 stalks celery diced
• 2 cups chicken broth 
• 0.3 cup cooking sherry dry
• 2 tablespoons cooking wine dry white
• 2 cloves garlic chopped
• 2 tablespoons flour gluten free for (or rice flour )
• 0.7 cup heavy cream 
• 0.5  juice of lemon 
• 1 tablespoon oil 
• 1 cup onion diced
• 1 tablespoon paprika 
• 4 servings salt and pepper to taste
• 1 pound shrimp with shells reserved deveined peeled roughly chopped
• 1 sprig thyme leaves 
• 2 tablespoons tomato paste 
• 2 cups water 

Equipment

• food processor
• frying pan
• sauce pan
• blender
• immersion blender

Directions

1. Heat the oil and melt the butter in a large sauce pan over medium heat, add the onion, carrots and celery and saute until tender, about 10-15 minutes.
2. Add the garlic and shrimp shells and cook for 2 minutes.
3. Mix in the flour and cook for 2-3 minutes.
4. Add the stock, water, tomatoes, sherry, brandy, thyme and bay leaf, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.Strain the liquid into another sauce pan and discard the solids.
5. Add the rice, tomato paste and paprika, bring to a boil, reduce the heat and simmer, covered, until the rice is cooked, about 20-30 minutes.Melt the butter in a pan over medium heat, add the shrimp and saute until just cooked, about 2-3 minutes per side.
6. Add the wine and deglaze the pan.
7. Add half of the shrimp and the juices to the soup and puree until smooth with an immersion blender or in a food processor or blender.
8. Add the remaining shrimp, sherry, brandy and cream and heat to serve.Season with salt, pepper and lemon juice.