Portuguese Shrimp Bisque

• 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

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.

clam juice, shrimp, olive oil, onion, garlic, carrot, tomatoes, white wine, brandy, rice, salt, fresh parsley

Taken from www.food.com/recipe/portuguese-shrimp-bisque-21665 (may not work)