3 tablespoon olive oil
1-1/2 lbs medium raw shrimp, shelled and deveined (reserve shells)
1/4 cup butter
1 large onion, diced
1 carrot, chopped
1 celery stock, chopped
2-1/2 cups water
1 cup dry white wine
1/4 cup regular long-grain rice
1 bay leaf
1 tablespoon salt
1/4 teaspoon cayenne pepper
3 chicken-flavor bouillon cubes
1 14-16 oz can diced tomatoes
2 cups cream
In 4-quart Dutch oven over medium-high heat, in hot olive oil, cook shrimp shells until pink, stirring constantly with a slotted spoon. Discard shells, leaving flavored oil in the Dutch oven. Add shrimp meat to oil and cook, over medium-high heat, stirring frequently, until shrimp turn pink (approx 3 minutes); spoon into bowl. Reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally, until tender. Stir in the water, wine, rice, bay leaf, salt, cayenne pepper and bouillon cubes and heat to boiling. Reduce heat to low; cove and simmer 15 minutes or until rice is tender. Remove Dutch oven from heat. Discard bay leaf. Add tomatoes and juice to rice mixture; stir. Add cooked shrimp. In food processor or blender, blend mixture at high speed, 1/2 the mixture at a time until smooth. Return mixture to Dutch oven; stir in cream. Over medium heat, heat just boiling. Serve.