Shrimp Bisque

Ingredients

• 2  bay leaves divided
• 0.5 cup brandy 
• 2  carrots peeled chopped
• 0.3 teaspoon ground pepper ()
• 2  celery stalks chopped
• 0.3 cup chives fresh finely chopped
• 3 sprigs parsley fresh
• 3 sprigs thyme sprigs fresh
• 0.5 cup cup heavy whipping cream 
• 6 servings pepper black freshly ground
• 3 tablespoons juice of lemon fresh
• 1 medium onion chopped
• 1.5 pound shells deveined peeled ( 45)
• 2 tablespoons tomato paste 
• 4 tablespoons butter unsalted divided ()
• 0.3 cup rice long-grain white

Equipment

• bowl
• ladle
• pot
• sieve

Directions

1. Melt 1 tablespoon butter in a large heavy pot overmedium-high heat.
2. Add shrimp shells andcook, stirring frequently, until they begin tobrown, about 5 minutes.
3. Add 1 bay leaf and8 cups water. Simmer uncovered for 25 minutes.Set a fine-mesh strainer over a largebowl. Strain, discarding solids. DO AHEAD:Shrimp stock can be made 3 days ahead.
4. Letcool slightly; chill uncovered until cold, thencover and keep chilled.
5. Melt 1 tablespoon butter in a large heavy potover medium heat.
6. Add shrimp and cook,stirring occasionally, until just opaque incenter, 3-4 minutes.
7. Transfer shrimp to aplate.
8. Add remaining 2 tablespoons butter to samepot.
9. Add carrots, celery, and onion andcook over medium heat, stirring frequently,until very soft, about 20 minutes.
10. Remove pot from heat; add brandy.Return pot to heat and stir until almostevaporated, 2-3 minutes.
11. Add rice andtomato paste; stir for 1 minute.
12. Add shrimpstock, remaining bay leaf, parsley, thyme,and 1/4 teaspoon cayenne. Simmer uncovereduntil flavors meld and rice is soft, about20 minutes. Season with salt and pepper.Reserve 4 shrimp for garnish and stirremaining shrimp into bisque.
13. Removeparsley, thyme, and bay leaf.
14. Working in batches, purée bisque in ablender until smooth.
15. Pour through a finemeshstrainer set over a clean pot. Discardsolids in strainer. Stir in cream and reheatbisque over medium heat.
16. Add lemon juice.Season to taste with salt, pepper, and morecayenne, if desired.
17. Mince reserved shrimp and mix withchives in a small bowl.
18. Place 1 heapingtablespoon shrimp mixture in the center of large,shallow soup bowls. Ladle bisque aroundgarnish and serve.