|Medium shrimp||3⁄4 Pound, peeled and deveined, shells reserved|
|Reduced sodium chicken broth/Vegetable broth / three 8-ounce bottles clam juice||3 Cup (48 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Unsalted butter||2 Teaspoon|
|Shallots||2 , chopped|
|Long grain white rice||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Dry sherry||3 Tablespoon|
1 Combine the shrimp shells, broth, and water in a large saucepan; bring to a boil. Reduce the heat and simmer until the flavors are blended, about 10 minutes. Strain the broth mixture through a fine sieve into a bowl; discard the shells and set the broth aside.
2 Meanwhile, melt the butter in another large saucepan over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Stir in the reserved broth mixture, the rice, and tomato paste; bring to a boil. Reduce the heat and simmer until the rice is tender, about 20 minutes.
3 Stir in the shrimp, salt, and cayenne; cook until shrimp are just opaque in the center, about 3 minutes. With a slotted spoon, transfer 8 of the shrimp to a cutting board; chop and set aside. Let the soup cool about 5 minutes.
4 Pour the soup in batches into a blender and puree. Return the soup to the pan, stir in the sherry (if using) and simmer until heated through.