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“2007 Easter Dinner. Can be make ahead.”

Ingredients Nutrition


  1. Peel & devein shrimp, refrigerate shrimp. Save shrimp shells.
  2. In a Dutch oven , melt 1/2 of butter at medium heat. Saute celery, carrots, onions, and thyme; occasionally stirring, until softened (about 5 minutes depending how hot your Dutch oven is.
  3. Add shrimp shells; saute - stirring until pink (about 2 - 3 minutes).
  4. Add sherry (Brandy or Clam Juice). Bring to a boil, scrap up any brown bits from bottom of Dutch oven. Add 6 cups of water and bay leaf. Return back to a boil.
  5. Reduce heat and cover. Simmer for 30 minutes. Pour through a sieve or cheesecloth-lined strainer into a bowl. Press to extract all liquid. Return to Dutch oven.
  6. Whisk in rice, tomato paste, salt and cayenne pepper; return cover and simmer until rice is tender (about 20 minutes).
  7. While waiting - - melt remaining butter in a skillet over medium heat. Add shrimp and saute shrimp until pink and opaquie (about 4 minutes). Reserve for garnish about 1/2 pound shrimp or one shrimp for each guest.
  8. In blender, puree soup and shrimp (in batches - - 4 -5 batches)until smooth.
  9. MAKE AHEAD: If you are making ahead, cool mixture. When completely cool refrigerate in an airtight covered container. (Can be refrigerated up to 2 days).
  10. Shortly before serving; return soup to the Dutch oven. Bring mixture to a simmer. Add half and half, resume simmer BUT NOT BOILING. Add lemon juice.
  11. Ladle in to warmed bowls. Garnish with chives and/or parsley and shrimp.

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