Shrimp Bisque

• 3 tablespoons olive oil
• 1 12 lbs raw shrimp, medium, shelled and deveined (reserve shells)
• 14 cup butter
• 1 large onion, diced
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 12 cups water
• 1 cup dry white wine
• 14 cup long-grain rice
• 1 bay leaf
• 1 tablespoon salt
• 14 teaspoon cayenne pepper
• 3 chicken bouillon cubes
• 1 (28 ounce) can diced tomatoes
• 2 cups cream

1. In 4-quart Dutch oven over medium-high heat, in hot olive oil, cook shrimp shells until pink, stirring constantly with a slotted spoon.
2. Discard shells, leaving flavored oil in the Dutch oven.
3. Add shrimp meat to oil and cook, over medium-high heat, stirring frequently, until shrimp turn pink (approx 3 minutes); spoon into bowl.
4. Reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally, until tender.
5. Stir in the water, wine, rice, bay leaf, salt, cayenne pepper and bouillon cubes and heat to boiling.
6. Reduce heat to low; cover and simmer 15 minutes or until rice is tender.
7. Remove Dutch oven from heat.
8. Discard bay leaf.
9. Add tomatoes and juice to rice mixture; stir.
10. Add cooked shrimp.
11. In food processor or blender, blend mixture at high speed, 1/2 the mixture at a time until smooth.
12. Return mixture to Dutch oven; stir in cream.
13. Over medium heat, heat just boiling.
14. Serve.

olive oil, shrimp, butter, onion, carrot, celery, water, white wine, longgrain rice, bay leaf, salt, cayenne pepper, chicken, tomatoes, cream

Taken from www.food.com/recipe/shrimp-bisque-5217 (may not work)