Makes: about 2 quarts, about 8 servings.
Ingredients:
1 pound (21 to 25-per pound size) shrimp
2 tablespoons butter
½ yellow onion, minced
½ fennel bulb, minced
½ carrot, minced
1 leek, white part minced
¼ cup brandy
1 cup dry white wine
3 cups canned tomatoes
4 cups chicken broth
1 bay leaf
¾ cup cooked rice
2 teaspoos hot paprika
Few shots hot sauce
4 tablespoons sherry
1 teaspoon celery salt
½ cup heavy cream
Squeeze fresh lemon juice
Salt and freshly ground pepper
Procedure:
Peel one-third of the shrimp, devein and set aside.
In heavy bottomed pot, heat the butter over lowmedium heat. Add the onion, fennel, carrot and leek
and cook until softened, about 8 minutes.
Add the unpeeled shrimp and cook until pink.
Deglaze with the brandy, then add the white wine and reduce by half.
Add the tomatoes, chicken broth, bay leaf and cooked rice and cook for about 40 minutes. Remove
the bay leaf and blend the soup in batches. Pass through a fine-mesh strainer and return to a pot. Add
the paprika, hot sauce, sherry, celery salt, the cream and lemon juice. Adjust seasoning.
Simmer the remaining shrimp in the soup until done. Serve immediately
Submitted By: Chef John Broening, Chef, and Co-Owner of Spuntino
Original Photograph By: Chef John Broening/The Denver Post
Photograph Retouched By: Recipe Spy
Restaurant: Spuntino, 2639 W 32nd Ave Denver, CO, USA
Source: http://paris.aurorak12.org/files/2011/11/TDP20130410.pdf