Creamy Shrimp Bisque

In a 4-quart pot over medium-high heat, cook shrimp shells in hot olive oil until pink, constantly stirring with slotted spoon. Discard shells, leaving flavored oil in pot.

Add shrimp to oil and cook, over medium-high heat, stirring frequently, until shrimp turn pink, about 3 minutes; spoon into bowl.

Reduce heat to medium.

Add butter and chopped vegetables, cook until tender, stirring occasionally.

Stir in remaining ingredients with the exception of the tomatoes and cream, reduce heat to low, cover and simmer until rice is tender (about 15 minutes).

Remove pot from heat, discard bay leaf, drain juice from tomatoes, remove seeds from tomatoes, stir tomatoes into rice combo and add shrimp.

In blender at high speed, blend mixture, one half at a time, until smooth.

Return shrimp mixture to pot, stir in cream.

Bring to short of boiling, over medium heat.