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1
Set a deep, wide pot over medium-high heat and add the olive oil.
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2
Once the oil is hot, add the onions, carrots and celery.
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3
Saute, stirring, until the vegetables are lightly caramelized, about 7 to 8 minutes.
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4
Add the leeks, ginger and garlic and saute, stirring occasionally for 1 minute.
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5
Add the tomato paste to the pan and cook until the vegetables are well coated about 2 to 3 minutes.
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6
Add the shrimp shells and heads to the pan and cook until the shells are pink and well caramelized, about 5 minutes.
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7
Deglaze the pan with the brandy and sake and ignite.
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8
Continue to cook the brandy and sake until nearly evaporated, about 1 minute.
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9
Remove the shells and heads.
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10
Add the chicken stock, bay leaf and thyme and bring to a boil then reduce to a simmer.
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11
Season with 2 teaspoons salt, 1/2 teaspoon white pepper and the paprika.
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12
Add the rice to the soup and cook until the rice is tender and beginning to burst, about 45 minutes.
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13
Use an immersion blender (or in small batches in a bar blender) to puree the soup and then strain through a fine mesh sieve into a clean pot.
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14
Return to a simmer and add the coconut milk and cayenne pepper.
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15
Heat through but do not allow the soup to boil after adding the coconut milk.
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16
Adjust the seasoning and serve while hot with the shrimp toast.
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17
Garnish with the cilantro leaves and green onion tops.
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18
Combine the shrimp, egg, egg white, green onions, cilantro, garlic, salt and white pepper in a food processor and process until blended but still slightly chunky.
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19
Add the cream cheese and pulse until smooth and thick.
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20
Add the cream and pulse just until blended being careful not to over-process.
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21
Spread 1/4 cup of the shrimp mixture on each slice of bread, spreading it to the edges and smoothing the top.
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22
The remainder can be used within 2 days or frozen for up to a month.
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23
Heat the vegetable oil to 360 degrees F in a large deep skillet.
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24
Add the shrimp toast, in batches, coated side down, and fry until golden on first side, 2 to 2 1/2 minutes.
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25
Turn and cook until golden on the second side, about 1 1/2 minutes.
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26
Drain on paper towels.
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27
To serve, cut each toast diagonally into quarters, and serve one quarter in each bowl of soup.
