PEA BISQUE WITH SHRIMP AND TARRAGON

Pea Bisque with Shrimp and Tarragon image

Yield serves 6

Number Of Ingredients 13

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1/2 pound green split peas, picked over and rinsed
2 8-ounce bottles clam juice
6 cups water
1 medium onion, chopped
1 10-ounce box frozen baby peas, thawed
1 pound medium shrimp, peeled and halved lengthwise
3 garlic cloves, minced
1 1/2 tablespoons lemon zest, finely grated
1 teaspoon hot paprika
1/4 teaspoon coarse salt
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, finely chopped

Steps:

Place the split peas in a large bowl with enough water to cover by 2 inches; let stand for 6 hours or overnight.
Drain the split peas, and transfer them to a large stockpot. Add the clam juice, water, and onion; bring to a boil, reduce heat, and simmer, stirring occasionally, until the peas soften, 35 to 40 minutes.
Stir in the baby peas, and simmer for 5 minutes. Let the soup cool slightly. Place in the bowl of a food processor, working in batches, if necessary; puree until smooth. Press through a fine sieve into a large saucepan, and keep warm over low heat.
In a large bowl, stir together the shrimp, garlic, lemon zest, paprika, and salt. Melt the butter in a nonstick medium skillet over medium-high heat. Add the shrimp, and cook, stirring, until they begin to turn pink and opaque. Add the lemon juice, and stir for 1 minute more. Remove from heat, and stir in the tarragon.
Ladle the bisque into 6 shallow soup plates, and place a mound of shrimp in the center of each.