Shrimp Bisque

• 2 tablespoons butter
• 1 lb uncooked shrimp, peeled, deveined
• 2 celery ribs, diced
• 1 small onion, chopped
• 1 carrot, diced
• 2 1/2 tablespoons chopped fresh tarragon (or 2 1/2 teaspoons dried)
• 1 1/2 teaspoons grated lemon peel
• 1 cup dry white wine
• 1/4 cup brandy
• 3 cups shrimp stock
• 1 cup whipping cream
• 3 tablespoons long-grain white rice
• 2 tablespoons tomato paste

1. Melt butter in heavy large Dutch oven over medium heat. Add shrimp and saute until just cooked through, about 4 minutes. Using slotted spoon, transfer shrimp to bowl.
2. Add celery, onion, carrot, tarragon and lemon peel to Dutch oven. Saute until vegetables are soft, about 8 minutes. Add white wine and brandy and boil 2 minutes. Add shrimp stock, whipping cream, rice and tomato paste. Cover pot and simmer until rice is very tender, stirring occasionally, about 20 minutes.
3. Puree soup in batches in blender. Return to Dutch oven. Place all but 6 shrimp in blender. Add 3 cups soup and blend until shrimp are coarsely chopped. Add to soup.
4. Bring soup to simmer, stirring frequently.
5. season with salt and pepper.
6. Ladle into 6 bowls; garnish each with 1 shrimp.

butter, shrimp, celery, onion, carrot, tarragon, white wine, brandy, shrimp stock, whipping cream, longgrain white rice, tomato paste

Taken from www.food.com/recipe/shrimp-bisque-153561 (may not work)