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READY IN:
2hrs
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  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. Discard bay leaf.
  8. Add tomatoes and juice to rice mixture; stir.
  9. Add cooked shrimp.
  10. In food processor or blender, blend mixture at high speed, 1/2 the mixture at a time until smooth.
  11. Return mixture to Dutch oven; stir in cream.
  12. Over medium heat, heat just boiling.
  13. Serve.

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