2 Butter
3/4 Onion
2 -3 Garlic
2 Chicken Broth
3 White Rice
12 Shrimp
3 Tomato Paste
1/2 Cayenne Pepper
1/2 Fresh Tarragon
1 1/2 Half-And-Half
Heavy Cream


Melt butter in pan.
Add onion and garlic and saute until tender, about 5 minutes.
Add broth and rice and bring to boil.
Reduce heat to low.
Cover and simmer until rice is tender, about 15 minutes.
Mix in most of shrimp (reserve 6 for garnish.
Cover and simmer until shrimp is heated through (1-2 minutes.
Puree soup with shrimp in blender or in pan with hand blender (much easier Return soup to pan.
Whisk in tomato paste, cayenne pepper and tarragon.
Gradually whisk in half/half.,
Bring soup to simmer.
Garnish with reserved shrimp.