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1
Peel & devein shrimp, refrigerate shrimp.
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2
Save shrimp shells.
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3
In a Dutch oven , melt 1/2 of butter at medium heat.
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4
Saute celery, carrots, onions, and thyme; occasionally stirring, until softened (about 5 minutes depending how hot your Dutch oven is.
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5
Add shrimp shells; saute - stirring until pink (about 2 - 3 minutes).
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6
Add sherry (Brandy or Clam Juice).
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7
Bring to a boil, scrap up any brown bits from bottom of Dutch oven.
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8
Add 6 cups of water and bay leaf.
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9
Return back to a boil.
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10
Reduce heat and cover.
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11
Simmer for 30 minutes.
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12
Pour through a sieve or cheesecloth-lined strainer into a bowl.
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13
Press to extract all liquid.
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14
Return to Dutch oven.
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15
Whisk in rice, tomato paste, salt and cayenne pepper; return cover and simmer until rice is tender (about 20 minutes).
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16
While waiting - - melt remaining butter in a skillet over medium heat.
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17
Add shrimp and saute shrimp until pink and opaquie (about 4 minutes).
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18
Reserve for garnish about 1/2 pound shrimp or one shrimp for each guest.
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19
In blender, puree soup and shrimp (in batches - - 4 -5 batches)until smooth.
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20
MAKE AHEAD: If you are making ahead, cool mixture.
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21
When completely cool refrigerate in an airtight covered container.
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22
(Can be refrigerated up to 2 days).
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23
Shortly before serving; return soup to the Dutch oven.
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24
Bring mixture to a simmer.
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25
Add half and half, resume simmer BUT NOT BOILING.
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26
Add lemon juice.
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27
Ladle in to warmed bowls.
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28
Garnish with chives and/or parsley and shrimp.
