Peachtree Shrimp Bisque

1-1/2 lb. med. shrimp
3 tbsp. vegetable oil
1/4 cup butter or margarine
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
4 cup chicken broth
1/4 cup uncooked rice
1 bay leaf
1/4 tsp. cayenne pepper
1 can (16-oz.) tomatoes, undrained
1 cup heavy cream
1/2 cup DeKuyper Peachtree Schnapps

Clean and devein shrimp; reserve shells. In large saucepan, heat oil ver medium-high heat. Add shrimp shells and cook, stirring frequently, until shells turn pink. Remove shells and discard. Add shrimp to flavored oil. Cook over medium-high heat, stirring frequently until shrimp turn pink. Transfer to bowl. Melt butter; add onion, carrot and celery; saute until tender. Stir in chicken broth, tomatoes, rice, bay leaf and cayenne pepper; bring to boil. Reduce heat, cover and simmer 15 minutes or until rice is cooked. Remove bay leaf and discard. Add shrimp. Transfer soup, in batches, to blender container or food processor. Cover; blend until smooth. Return to saucepan. Stir in cream and DeKuyper Peachtree Schnapps; heat through.

Makes 8 servings.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana