Shrimp Bisque

• 8 tablespoons unsalted butter
• 2 plum tomatoes, chopped
• 1 large yellow onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 6 cups uncooked shrimp shells
• 12 cup uncooked rice, preferably basmati
• 2 tablespoons tomato paste
• 12 cup plus 2 tbsp. brandy
• 6 sprigs fresh flat leaf parsley
• 6 sprigs fresh thyme
• 1 dried bay leaf
• kosher salt
• 12 cup heavy cream
• 4 teaspoons fresh lemon juice
• cayenne pepper
• fresh ground black pepper
• creme fraiche (or sour cream)
• chopped chives (to garnish)

1. Melt 4 tablespoons of butter in an 8 quart pot over medium heat.
2. Add the tomatoes, onions, carrots, and celery; cover and cook, stirring, until soft, about 7 minutes.
3. Increase heat to high and add the shrimp shells and rice; cook until shells are deep red, 2-3 minutes.
4. Stir in tomato paste, cook until browned, about 2 minutes.
5. Remove from heat and pour in 1/2 cup brandy; return pan to high heat and cook until liquid has almost evaporated, 1-2 minutes.
6. Tie parsley, thyme, and bay leaf together with kitchen twine; add to saucepan.
7. Add salt and 9 cups water; boil.
8. Lower heat to medium-low, cover, and simmer for 30 minutes.
9. Remove from heat and let soup cool.
10. Discard herb bundle.
11. Puree soup mixture in batches in a blender.
12. Set a sieve over a 6 quart saucepan; strain, discarding solids.
13. Heat bisque over medium heat.
14. Whisk in remaining butter, brandy, cream, lemon juice, and cayenne until smooth.
15. Season with salt and pepper.
16. Divide bisque between bowls; garnish with creme fraiche and chives.

unsalted butter, tomatoes, yellow onion, carrot, celery, shrimp shells, rice, tomato paste, brandy, flat leaf parsley, thyme, bay leaf, kosher salt, heavy cream, lemon juice, cayenne pepper, fresh ground black pepper, creme fraiche, chives

Taken from www.food.com/recipe/shrimp-bisque-413195 (may not work)