Creamy Shrimp Bisque

1. 1

   In a 4-quart pot over medium-high heat, cook shrimp shells in hot olive oil until pink, constantly stirring with slotted spoon. Discard shells, leaving flavored oil in pot.

2. 2

   Add shrimp to oil and cook, over medium-high heat, stirring frequently, until shrimp turn pink, about 3 minutes; spoon into bowl.

3. 3

   Reduce heat to medium.

4. 4

   Add butter and chopped vegetables, cook until tender, stirring occasionally.

5. 5

   Stir in remaining ingredients with the exception of the tomatoes and cream, reduce heat to low, cover and simmer until rice is tender (about 15 minutes).

6. 6

   Remove pot from heat, discard bay leaf, drain juice from tomatoes, remove seeds from tomatoes, stir tomatoes into rice combo and add shrimp.

7. 7

   In blender at high speed, blend mixture, one half at a time, until smooth.

8. 8

   Return shrimp mixture to pot, stir in cream.

9. 9

   Bring to short of boiling, over medium heat.

* Per serving · 4 servings · Values may vary.