1 large onion, chopped

4 ribs celery, chopped

2 large carrots, chopped

4 cloves garlic, chopped

2 pounds shrimp, peeled and deveined

2 Tbsp lemon zest, chopped

2 cups white wine

1/2 cup brandy

2 quarts shrimp or shellfish stock

4 Tbsp tomato paste

1/2 cup long-grain rice

2 cups Half & Half

1 Tbsp Kosher salt

1 tsp pepper

1 tsp tarragon, dried

1/4 tsp nutmeg

1 tsp Old Bay Seasoning

1 Tbsp ground thyme

1. Sauté shrimp in 3 Tbsp of vegetable oil until just cooked through and remove using a slotted spoon
2. Add mirepoix, garlic and lemon zest and sauté until soft then add tomato paste
3. Add white wine and brandy and boil until reduced by half
4. Add shrimp stock, seasonings, 1/2 of the cooked shrimp and the rice
5. Bring to a low boil and cook until rice is done
6. Remove from heat and let cool slightly
7. Puree soup in your blender 1 cup at a time until smooth
8. Strain your soup back into a pot and add cream
9. Bring back to a simmer. Serve, garnishing your bisque with the remaining cooked shrimp

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