Shrimp Bisque

SHRIMP BISQUE

Though it might seem odd, puréeing the shrimp shells right into the soup imparts a rich seafood flavor.

Serves 4

4	ounces pancetta, cut into ¼-inch cubes
1	pound large shrimp, peeled and deveined, shells reserved
1	large yellow onion, peeled and chopped
4	ribs celery, chopped
8	cloves garlic, peeled and minced
2	bay leaves
1	sprig fresh tarragon, plus more for garnish
¼	teaspoon paprika
pinch	Cayenne pepper
½	cup Arborio rice
¼	cup dry white wine
1½	quarts homemade chicken stock, or low-sodium canned chicken broth
1	12-ounce can evaporated milk
4	medium red-skinned potatoes, cut into ½-inch chunks and boiled until tender
	Kosher salt and freshly ground white pepper

1. In a stockpot set over medium heat, cook the pancetta, stirring occasionally, until crispy. Add in the shrimp and cook another 2 to 3 minutes, or until the shrimp are pink and just cooked through. Using a slotted spoon, remove the shrimp and pancetta from the pot and set aside.
2. Add the onion and celery to the stockpot. Cook in the pancetta drippings, until the onions are translucent, 4 to 6 minutes. Stir in the garlic, bay, tarragon, paprika, Cayenne, rice, and reserved shrimp shells. Cook, stirring often, until the shells are pink, 1 to 2 minutes. Pour in the wine and continue to cook until most of the wine has evaporated. Then, pour in the stock. Reduce the heat to low and simmer until the rice is very tender, about 30 minutes.
3. Remove the bay from the soup and discard. Add the evaporated milk, and purée the soup in a blender. Pass through a fine mesh sieve and discard any remaining solids, before pouring the soup back into the stockpot and returning it to the heat. Add the potatoes, shrimp, and pancetta. Season to taste with salt and white pepper, and garnish with chopped tarragon.