Bernaie'S Quick Shrimp Bisque

• 1 Tbsp olive oil
• 1 1/2 cup chopped onion
• 3 (240 ml) bottles clam juice
• All the shells form the raw shrimp
• 4 Tbsp butter (1/2 stick)
• 1 1/2 cup chopped celery
• 6 Tbsp white Basmati rice
• 2 lb bag of uncooked, unpeeled deveined shrimp (900g)
• 1 5.5 oz. can tomato paste (176 ml)
• 1/4 tsp cayenne pepper
• 2 cups half and half (500 ml)
• 1/2 cup skim milk (125 ml)

1. In a large pot, heat olive oil and fry onions for 3 to 5 minutes. Add the shrimp shells and the broth and bring to a boil. Over and reduce to a simmer for 30 or 30 minutes.
2. Strain the solids out of the liquid, saving the liquid. You should be left with approx 3 1/2 cups. If significantly less, add cold water to arrive at 3 1/2 cups.
3. Melt butter in heavy medium saucepan over medium heat. Add celery and saute until tender, about 4 minutes. Add the now strained clam juice and the rice and bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes.
4. Now add the raw shrimp, cover and simmer until shrimp are cooked, about 5 minute (you may wish to set aside 8 shrimp for garnish).
5. Using a blender stick (or a blender, or a food processor) carefully puree soup with all the shrimp until soup is smooth. Return it to the original pot. Now blend in the can of tomato paste and the cayenne pepper. Gradually whisk in half and half.
6. Bring soup to a simmer: do NOT allow it to come to a boil.
7. Season soup to taste with salt and pepper. Ladle soup into bowls and enjoy!

olive oil, onion, clam juice, shrimp, butter, celery, white basmati rice, shrimp, tomato, cayenne pepper, milk

Taken from www.epicurious.com/recipes/member/views/bernaies-quick-shrimp-bisque-50098027 (may not work)