Shrimp Soup From Hvaler

Ingredients

4 Tbs. (1/4 cup) diced carrot
2 Tbs. diced onion
3 Tbs. chopped parsley
1 kg (2 1/4 pounds) whole cooked shrimp in their shells
1 dl (1/2 cup) white wine
salt
pepper
about 1 liter (quart) fish stock
1 dl (1/3 cup) rice
80 g (3 oz., 1/3 cup) shrimp butter
2 Tbs. whipping cream

Instructions

1) Saute carrot, onion & parsley in butter.

2) Peel about 120g (4 oz.) shrimp & add to the vegetables.

3) Add wine, salt, pepper & 11/4 dl (1/2 cup) fish stock. Simmer about 10 min.

4) Cook the rice in 3/4 liter (3 cups) fish stock until almost tender, about 20 min.

5) Peel the remaining shrimp.

6) Crush the shrimp shells with the cooked vegetables & shrimp.

7) Add rice with the stock & mash well. Sieve.

8) Return the mixture to the pot. Add more stock, if necessary, to desired consistency.

9) Just before serving, add the shrimp butter (made from shrimp shells sauteed in butter, then cooked, strained & chilled) and cream. Enjoy!