Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 cup long-grain white rice, rinsed
  • 6 cups seafood broth
  • 1 bay leaf
  • 1 lb raw shrimp, peeled and deveined
  • 1 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/2 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and the onions are translucent. Stir in the minced garlic and dried thyme, cooking for just 60 seconds until the aroma is fragrant.
  2. Stir in the rinsed white rice, coating the grains in the buttered aromatics. Pour in the seafood broth and add the bay leaf. Bring the liquid to a boil, then immediately reduce heat to low. Cover and simmer for 15–18 minutes until the broth is opaque and the rice is tender.
  3. Remove the bay leaf. Stir in the heavy cream and lemon juice, bringing the soup back to a gentle simmer. Add the raw shrimp in a single layer. Cook for 3–5 minutes until the shrimp turn an opaque, pearly pink. Fold in the fresh parsley and season with salt and pepper.