Recipe - Quick Shrimp Bisque

2 tablespoon (One fourth stick) butter
Three fourths cup Chopped onion
1 Three fourths cup Bottled clam juice
3 tablespoon Longgrain white rice
12 ounce Cooked peeled deveined
medium shrimp
3 tablespoon Tomato paste
1/8 teaspoon (or more) cayenne pepper
1 One fourth cup Half and half

Melt butter in heavy medium saucepan over medium heat. Add onion and saute
until tender, about 4 minutes. Add clam juice and rice and bring to boil.
Reduce heat to low, cover and simmer until rice is tender, about 15
minutes. Mix in shrimp. Cover and simmer until shrimp arc heated through,
about 1 minute. Set aside 6 shrimp for garnish.

Working in batches, puree soup with remaining shrimp in blender until
smooth. Return soup to same saucepan. Whisk in tomato paste and l/8
teaspoon cayenne pepper Gradually whisk in half and half. Bring soup to
simmer. Season soup to taste with salt and pepper.

Ladle soup into bowls. Garnish with reserved shrimp. Sprinkle with
additional cayenne pepper, if desired, and serve.

Posted to EATL Digest 25 Jan 97 by Roger Young ryoung@AWOD.COM on Jan
26, 1997.