1. Bring clam juice to a boil, add shrimp and simmer until shrimp are pink. 2. Remove shrimp to cool, reserve broth In a saute pan, cook onion, garlic, carrot and tomatoes in 1 tbsp of oil over moderate heat until onions turn transparent. 3. Add vegetables, wine and brandy to reserved broth and bring to a boil. 4. Add rice,salt and pepper, cover and simmer Meanwhile, shell the shrimp, slice into 1/2" pieces. 5. Reserve 1/4 of the shrimp, add the rest to the pot and simmer until rice is soft. 6. Puree the soup mixture in a blender or food processor. 7. Reheat the soup, adding the remaining shrimp and oil. 8. Stir in the parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
