You Will Need
* 1 ¾ oz butter
* 1 medium onion, finely diced
* 2 medium celery stalks, finely diced
* 1 medium carrot, finely diced
* 1 can of whole skinned tomatoes, strained
* 6 Tbsp olive oil
* 16 oz shrimps with shells
* 2 2⁄3 pt fish stock
* 3 1⁄3 fl oz dry white wine
* 4 Tbsp rice, uncooked
* 4 ¼ fl oz double cream
* freshly ground salt and pepper
* 1 Tbsp finely chopped tarragon
* 2 Tbsp finely chopped parsley
* 2 bowls
* 1 large pot
* 1 blender
* 1 spoon
* 1 colander
* 1 whisk
* 4 serving bowls
* 1 ladle
* 1 slotted spoon

Step 1:
Cook the shrimps
In a large pot heat up 2 tablespoons of olive oil. When very hot add the shrimps, still in their shells, and cook until the shrimps are pink and crispy. This should take around 3 minutes. Remove from the pan and let them cool.
Step 2:
Fry the vegetables
In the same pot heat up a knob of the butter and 2tbsp of oil and fry the onion, carrot and celery. Sweat for a few minutes until the vegetables are soft but not brown. Crush the tomatoes in your hand, add them to the pot and cook for about 2 minutes. Season with salt and pepper.
Step 3:
Add the stock
Add the wine, stock and rice. Bring it to boiling point then reduce the heat and let it simmer for 20 minutes.
Step 4:
Peel the shrimps
Once the shrimps are cool, peel them. Add all the shells and heads into the pot with the simmering stock and cook for half an hour.
Step 5:
Blend the soup
Once the soup has cooked, pour it into a blender and purée. Place the colander over another pot and ladle the soup into the colander. Push all the puréed solids down into the colander with the back of the ladle. You may have to do this in batches.
Step 6:
Blend the shrimps
Take half of the shelled shrimps and place them in the blender. Blend them together with some of the hot stock until completely puréed and add that to the soup.
Step 7:
Add butter and cream
Put your pot back on the stove to reheat. To enrich the soup, whisk in the remaining butter and cream and add any additional salt or pepper if necessary.
Step 8:
Garnish and serve
Serve out into bowls and garnish with the remaining shrimps and a sprinkle of fresh tarragon and parsley.