Shrimp Bisque
3 tbsp. Evoo
1 lb. medium shell·on row shrimp Sart
4 forge spngs thyme
1 onion. chopped
1/2 cup chopped celery Cayenne
2 tbsp. tomoro paste
I cup white wine
2 tbsp. long-grain rice
1/2 cup heavy cream
1. ln a large saucepan, heat 2 tbsp. EVOO over high heat. Add the shrimp, season with salt and cook, stirring, until pink and firm, 2 to 3 min utes. Transfer the shrimp to a medium bowl and let cool slightly. Peel the shrimp and transfer to a clean bowl. Return the shells to the pot. Add 8 cups water and 3 sprigs thyme, bring to a boil and cook over medium heat for 20 minutes. Strain the broth intoa large glass measuring cup, pressing on the shells to extract anyjuices, discard the shells.
2. Add the onion, celery and rernaining 1 tbsp. EVOO to the pot; season with salt and a pinch of cayenne. Cook over medium heat, sti ning occasionallyg until the vegetables are softened, about 5 minu tes. Stir in the tomato paste, then the wine. Bring to a boil and cook until theliquld is almost evaporated. Add the shrimp, broth and rice. Bring to a simmer and cook over low heat, skimming occasionally, until me rice is cooked, about 1 hour.
3. Remove 6 of the shrimp and slice in half lengthwise; reserve. In a blender; puree the soup with the remaining shrimp in batches; return to the pot. Add the heavy cream and bring to a simmer. Cook over medium heat for 5 minutes. Season with more salt and cayenne. Ladle the bisque into bowls: garnish with the reserved shrimp and the remaining thyme.
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