Creamy Shrimp Bisque

• 1 tablespoon vegetable oil
• 1 1/4 pounds medium shrimp, shelled and deveined, shells reserved
• 1 1/2 cups white wine
• 2 quarts water
• 1 bay leaf
• 2 teaspoons salt
• 1/4 cup butter
• 1 red bell pepper, diced
• 1 zucchini, diced
• Freshly ground black pepper
• 1 small onion, chopped
• 2 celery stalks, diced
• 1 carrot, diced
• 3 tablespoons long-grain white rice
• 2 tablespoons tomato paste
• 2 tablespoons chopped fresh tarragon leaves
• 1/4 cup brandy
• 3/4 teaspoon cayenne pepper
• 1/2 cup heavy cream
• 1 tablespoon fresh lemon juice, or more to taste
• Fresh chives, snipped into 1/2-inch lengths, for garnish

1. Heat the oil in a large pot over medium-high heat.
2. Add the shrimp shells, stirring until they turn pink.
3. Add the wine, and boil, stirring frequently, until most of the liquid has evaporated.
4. Add the water and bay leaf and simmer, uncovered, for 20 minutes.
5. Pour the stock through a fine sieve into a bowl, pressing on the shells to squeeze out the liquid, and then discard solids.
6. In a second large, heavy pot over medium-high heat, cook the shrimp with a sprinkling of salt in 1 tablespoon of the butter, stirring frequently, until they are just cooked through, 3 to 4 minutes.
7. Using a slotted spoon, transfer the shrimp to a bowl.
8. Add another tablespoon of the butter to the pot, and cook the bell pepper and zucchini until tender and lightly golden, about 4 minutes; transfer the vegetables to another bowl, and season lightly with salt and black pepper.
9. Set aside.
10. Add the remaining 2 tablespoons of butter to the pot, then add the onion, celery, and carrot, and cook, stirring, until the vegetables are softened, 4 to 5 minutes.
11. Stir in the rice, tomato paste, 1 tablespoon of the tarragon, the brandy, cayenne, salt, and shrimp stock, and simmer, covered, until the rice is tender, about 20 minutes.
12. Set aside twelve shrimp, and stir the remaining shrimp into the bisque.
13. Puree the bisque in batches in a blender, then pour into another pot.
14. Stir in the cream, and cook the bisque over low heat until heated through (do not boil).
15. Stir in the lemon juice, remaining tablespoon of tarragon, and salt to taste.
16. Cut the reserved shrimp into 1/4 inch dice, toss with the bell-pepper-and-zucchini mixture, then evenly divide among bowls as a garnish for the bisque.
17. Top with a sprinkling of chives, and serve.

vegetable oil, shrimp, white wine, water, bay leaf, salt, butter, red bell pepper, zucchini, freshly ground black pepper, onion, celery stalks, carrot, longgrain white rice, tomato paste, tarragon, brandy, cayenne pepper, heavy cream, lemon juice, fresh chives

Taken from www.epicurious.com/recipes/food/views/creamy-shrimp-bisque-375286 (may not work)