Pea Bisque with Shrimp and Tarragon

• 1/2 pound green split peas, picked over and rinsed
• 2 8-ounce bottles clam juice
• 6 cups water
• 1 medium onion, chopped
• 1 10-ounce box frozen baby peas, thawed
• 1 pound medium shrimp, peeled and halved lengthwise
• 3 garlic cloves, minced
• 1 1/2 tablespoons lemon zest, finely grated
• 1 teaspoon hot paprika
• 1/4 teaspoon coarse salt
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh tarragon, finely chopped

1. Place the split peas in a large bowl with enough water to cover by 2 inches; let stand for 6 hours or overnight.
2. Drain the split peas, and transfer them to a large stockpot.
3. Add the clam juice, water, and onion; bring to a boil, reduce heat, and simmer, stirring occasionally, until the peas soften, 35 to 40 minutes.
4. Stir in the baby peas, and simmer for 5 minutes.
5. Let the soup cool slightly.
6. Place in the bowl of a food processor, working in batches, if necessary; puree until smooth.
7. Press through a fine sieve into a large saucepan, and keep warm over low heat.
8. In a large bowl, stir together the shrimp, garlic, lemon zest, paprika, and salt.
9. Melt the butter in a nonstick medium skillet over medium-high heat.
10. Add the shrimp, and cook, stirring, until they begin to turn pink and opaque.
11. Add the lemon juice, and stir for 1 minute more.
12. Remove from heat, and stir in the tarragon.
13. Ladle the bisque into 6 shallow soup plates, and place a mound of shrimp in the center of each.

peas, clam juice, water, onion, baby peas, shrimp, garlic, lemon zest, hot paprika, coarse salt, unsalted butter, lemon juice, fresh tarragon

Taken from www.epicurious.com/recipes/food/views/pea-bisque-with-shrimp-and-tarragon-392267 (may not work)