Shrimp and Roasted Pepper Bisque with Fresh Cilantro and Sour Cream

YIELD: 12 servings

1/2 cup virgin olive oil
2 1/2 lbs. 16/20 shrimp, diced, reserved; shells reserved for stock (other sizes may be substituted)
3 cloves garlic, smashed
1 large onion, sliced
1 carrot, sliced 3 ribs celery, sliced
1/4 cup tomato paste
1Tbsp. Spanish paprika, high quality
1Tbsp. cumin 3 red bell peppers roasted (skin removed) 1 qt. heavy cream 1 cup white rice 1 cup sherry 2 qts. shrimp stock (water may be easily substituted)

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