Ingredients

Instructions

  1. In large saucepan melt butter and saute shrimps until just cooked through about 4 minutes.
  2. Using slotted spoon transfer shrimps to a bowl.
  3. Add celery,onions, carrots and lemon juice to saucepan.
  4. Saute until vegetables are soft, about 10 minutes.
  5. Add white wine and boil 2 minutes.
  6. Add chicken broth, rice and tomato paste.
  7. Cover pot and simmer until rice is tender about 20 minutes,stirring occasionally.
  8. Add cream and puree.
  9. Add shrimps and blend until shrimps are coarsely chopped.
  10. Be careful not to overprocess them.
  11. Season with salt and pepper.
  12. Top each bowl with extra shrimp.