1/2 cup virgin olive oil 2 1/2 lbs. 16/20 shrimp, diced, reserved; shells reserved for stock (other sizes may be substituted) 3 cloves garlic, smashed 1 large onion, sliced 1 carrot, sliced 3 ribs celery, sliced 1/4 cup tomato paste 1Tbsp. Spanish paprika, high quality 1Tbsp. cumin 3 red bell peppers roasted (skin removed) 1 qt. heavy cream 1 cup white rice 1 cup sherry 2 qts. shrimp stock (water may be easily substituted)
Heat virgin olive oil in medium to large stockpot; sautè shrimp shells then add garlic, onion, carrots and celery. Season lightly with salt and pepper.
Cook garlic, onion, carrots, celery and shells until lightly browned. Discard shells. Add tomato paste and spices, cook on low heat for 3- 5 minutes while stirring slowly. Deglaze with sherry wine.
Add reserved shrimp, rice, water, heavy cream and roasted peppers. Simmer for approximately 45 minutes.
Then with hand blender or stationary blender purèe all ingredients in pot to smooth consistency. IMPORTANT: Extremely hot ingredients placed in blender will cause pressure and may be dangerous. USE CAUTION.
Taste and adjust the seasoning to your liking. Consistency may also be adjusted by adding more shrimp stock or water.
Garnish soup with fresh chopped cilantro, tomatoes and sour cream.
Chef Frederic Przyborowski, Roof Terrace Restaurant & Bar, Kennedy Center for the Performing Arts, Washington, DC, Restaurant Associates
