Serves: 6

2 ounces butter
1 ounce chopped onion
1 ounce chopped carrots
1 ounce chopped celery
1 1/4 pounds shrimp
2 ounces Cognac
3 ounces dry white wine
1/4 teaspoon thyme
1 bay leaf
6 parsley stems
1 quart fish stock
2 ounces rice
3/4 cup cream
2 ounces shrimp butter (recipe below)
1/2 teaspoon salt


Melt butter in a large saucepan. Add onion, carrots, celery, and cook over low heat for 5 minutes. Stir occasionally.
Rinse shrimp. Add to vegetables. Saute over high heat until the shells turn pink. Flambé with the Cognac. Deglaze with wine and add parsley stems, bay leaf, and thyme. Reduce by 1/2.
Add the rice, and cook for 20 minutes. Shell and devein the cooked shrimp. Save some for garnish.
Purée the bisque in a food processor or blender and strain through a fine china cap. Press to extract all juices.
Add the cream and heat. Season to taste with salt. Stir in the shrimp butter. Garnish the bisque with the reserved shrimp. Serve hot.

SHRIMP BUTTER
2 ounces cooked shrimp
4 ounces butter
2 ounces chopped parsley
salt and white pepper

Blend the cooked shrimp with the butter. Add parsley. Season to taste and mix into a paste.

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