This is a traditional seafood bisque thickened with rice and enriched with heavy cream. Feel free to substitute other shellfish and/or broth, such as lobster, crab, or crayfish for the shrimp.
1 tablespoon butter
1 medium onion, diced
1/2 cup long-grain rice
2 tablespoons tomato paste
1–1 1/2 teaspoons salt
¼ teaspoon cayenne
8 cups homemade Shrimp Stock or store-bought low-sodium shrimp or fish stock, divided
1 medium carrot, peeled and diced
1 stalk celery, diced
1 pound shrimp, shelled (shells used for stock, if making from scratch), deveined, cooked in boiling salted water for 3 to 4 minutes
1 pound lobster meat- steamed and taken out of shell (use shells with shrimp shells to make stock)
1/3 cup heavy cream
2 tablespoons lemon juice
2 tablespoons snipped chives, for garnish
Heat a large, heavy skillet over medium-high heat. Add butter and, when melted, add the onion and cook, stirring, until onion is soft and translucent, about 5 minutes. Add rice, tomato paste, salt, and cayenne and cook, stirring, for another minute or so. Add the carrot, celery, and stock and bring to a boil. Reduce heat to low, cover, and simmer about 30 minutes until the vegetables and rice are soft. Using an immersion blender or in batches in a countertop blender, puree the soup. Bring the soup back up to a simmer. Meanwhile reserve 4 whole shrimp for garnish and chop the rest into bite-sized pieces. When the soup is hot, add the diced cooked shrimp, cream, and lemon juice and cook until heated through. Taste and adjust seasoning, if needed. Serve garnished with the reserved cooked shrimp and chives.