Shrimp Bisque

1T Butter
1C Chopped onion
1C Chopped celery
½ C Chopped carrot
½ C Scallions
1t paprika
1t cayenne
1t salt
2C Chopped tomatoes
5ea Whole shrimp cut up with shells on
1pint Shrimp stock
1pint Water
¼ C Rice
1 sprig Tarragon
dash of Brandy and Herbsaint
2t salt
½ C Heavy cream
1T Butter

In a heavy bottom sauce pot sauté the onion, carrot, celery, and scallion with the spices until soft.
Add tomatoes and shrimp and cook until tomatoes break down, about 15-20 minutes.
Add shrimp stock and water and simmer an additional 10 minutes then add the rice and cook another 15 minutes. Add the tarragon about 5 minutes before removing soup to strain.

Put soup in small batches in a blender and blend until smooth, then strain. Return to heat and finish with a dash of brandy and Herbsaint, salt, cream, and butter. A little hot sauce never hurts.

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