1 small onion, chopped
1 small carrot, sliced
1/4 tsp thyme
1 bay leaf
1 tbsp chopped parsley
2 tbsp chopped celery leaves
3 tbsp butter
1-1/4 lbs shrimp
4-1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup raw rice, or 4 slices white bread without crusts
Salt and freshly ground pepper to taste
SautÃ© onions, carrot, thyme, bay leaf, parsley and celery leaves in 2 tbsp butter until light brown.
Shell and devein shrimp. Cook, covered, in 1 cup stock and the wine 5 minutes. Strain. Reserve 8 shrimp for garnish.
Combine remaining stock with sautÃ©ed vegetables and bring to a boil. Add rice or bread. Cook until rice is tender or bread has blended well with broth. PurÃ©e in food processor along with cooked shrimp. Reheat and season with salt and pepper. Add remaining butter and the shrimp garnish.