• 3/4 pound medium shrimp, shelled and deveined (reserve shells)
• 3 tablespoons olive oil
• 1/3 cup dry sherry
• 5 cups water
• 1 bay leaf
• 1 carrot, chopped
• 1 large stalk celery, chopped
• 1 medium onion, chopped
• 1 tablespoon plus 1 teaspoon long-grain white rice
• 1 tablespoon plus 1 teaspoon tomato paste
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 cup heavy cream

Heat 1 tablespoon olive oil in a medium saucepan over medium high heat. Add shrimp shells and cook, stirring frequently, until the tails turn pink, about 2 minutes. Add sherry and cook, stirring frequently, until most of sherry is evaporated. Add water and bay leaf, bring the mixture to a boil; reduce to a simmer. Let simmer, uncovered, 20 minutes. Pour shrimp stock through a strainer into a bowl and press gently on the shells to release extra liquid. Discard shells and bay leaf.

While stock is cooking, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the shrimp and cook, stirring frequently, until cooked through (3-4 minutes). Move to a bowl and set aside. In the saucepan, add 1 tablespoon olive oil, carrots, celery and onion. Cook until the onion and celery are soft, about 5 minutes. Stir in shrimp stock, rice, tomato paste, cayenne pepper and salt. Cover the saucepan and simmer the mixture until the rice is tender, about 20 minutes. Reserve 4-8 shrimp for garnish and stir the remaining shrimp into the soup. Allow soup to cool 10 minutes. In a blender, puree the soup until smooth. Return soup to saucepan and stir in cream. Reheat on low. Serve in bowls and garnish with whole shrimp. Serves 4.