- 2 tablespoons butter
- 3/4 cup chopped onion
- 1 3/4 cups bottled clam juice
- 3 tablespoons long grain white rice
- 12 ounces cooked peeled deveined medium shrimp
- 3 tablespoons tomato paste
- 1/8 teaspoon cayenne pepper
- 1 1/4 cups half-and-half
- 1 avocado, cubed or fanned
- Melt butter in heavy saucepan over medium heat. Add onion and saute until tender, about 4 min. Add clam juice and rice bring to a boil. Reduce heat to low, cover and simmer until rice is tender, about 15 minutes.
- Mix in shrimp. Cover and simmer until shrimp are heated through, about 1 minute. Set aside 6 shrimp for garnish.
- Working in batches, puree soup with remaining shrimp in blender until smooth. Return soup to same saucepan. Whisk in tomato paste and 1/8 tsp cayenne. Gradually whisk in half and half. Bring soup to simmer. Season soup to taste with salt and pepper. Garnish with fresh avocado and reserved shrimp. Can be doubled.