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["1. Peel and devein shrimp; refrigerate shrimp and set shells aside. In Dutch oven, melt butter over medium heat; fry celery, carrots, onion and thyme, stirring occasionally, until softened, about 5 min. Add shrimp shells; fry. Stirring until pink, about 2 min.", "2. Add sherry. Bring to a boil, scraping up any brown bits from bottom of pan. Add 6 cups water and bay leaf; bring to a boil. Reduce heat, cover and simmer for 30 min. Pour through sieve or cheesecloth-lined strainer into bowl, pressing to extract liquid. Return to Dutch oven.", "3. Whisk in rice, tomato paste, salt ad cayenne pepper; cover and simmer until rice is tender, about 20 minutes.", "4. Meanwhile, in skillet, melt remaining butter over medium0high heat; saute shrimp until pink and opaque, about 4 min.. In blender, puree soup and shrimp, in 4 batches, until smooth. (Make ahead: Let cool for 30 min.; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days; reheat to proceed.)", "5. Return soup to clean Dutch oven. Whisk in cream and bring to bare simmer but not boiling. Add lemon juice. Ladle in to warmed bowls; sprinkle with chives.", "", "Source: Canadian Living, Jan. 2006"]
