· 125gr butter
· 2 medium onion, diced
· 2-3 basil leaves
· 3-4 sprigs fresh thyme
· 175gr long-grain rice
· 1 canned peeled tomatos
· 1/2 small canned tomato paste
· 3 medium carrot, peeled and diced
· 2 stalk celery, diced
· 1 teaspoon paprika powder
· 1 teaspoon cayenne
· 2,5 litre fish bouillon or vegetable bouillon
· Olive oil
· Salt and black pepper for seasoning
· 1kg shrimp with shelled
· 250ml cooking cream
· 100ml cooking brandy
· Fresh snapped chives for garnish
1. Heat 2 tablespoon of olive oil in a large soup pan over medium-high heat. Add in unpeeld shrimp and cooked until turned colour. Set shrimps aside and peel the shells when it cooled down.
2. In the same pan, heat butter and when it melt, add in onion and cook until soft and translucent, about 5 minutes.
3. Add the carrot, celery, rice, thyme, basil, fish stock and bring to boil. Then add the shrimp shells back in, cooked for another 2 minutes.
4. Add peeled tomato, tomato paste, paprika powder, cayenne and cook for another minute or so. Add cooking brandy. Don’t forget to season with salt and black pepper. Reduce heat to low, cover, and simmer about 30 minutes until the vegetables and rice are soft.
5. In batches, using kitchen blender to puree the soup. Drain the soup with a strainer for a smooth silky texture. Bring the soup back up to a simmer.
6. Meanwhile reserve few whole shrimp for garnish and chop the rest into bite-sized pieces.
7. When the soup is hot, add the diced cooked shrimp, cooking cream and cook until heated through. Add more seasoning, if needed.
8. Plate up, garnish with the reserved cooked shrimp and chives and cream.