Rustic Shrimp Bisque

1 pound medium or large uncooked shrimp, shelled, shells reserved 6 tablespoons unsalted butter 1 1/2 teaspoons kosher salt, more to taste 2/3 cup dry white wine 2 tablespoons brandy 3 thyme sprigs 1 bay leaf 2 celery ribs, chopped 2 large leeks, white and light green parts only, chopped 2 garlic cloves, chopped 1 fennel bulb, finely chopped, fronds reserved for garnish 1/4 cup long-grain rice 2 tablespoons tomato paste inch cayenne !reshly s"uee#ed lemon $uice to taste% 1% &n a large pot over high heat, cook shrimp shells in 1 tablespoon butter and 1/4 teaspoon salt, stirring fre"uently, until lightly browned in spots, about 3 minutes% 'dd wine and brandy and boil until most of the li"uid is evaporated% 'dd 6 cups water, thyme and bay leaf and simmer, uncovered, for 1( minutes% )train shrimp stock into a bowl, pressing on shells before discarding them% 2% &n same pot, melt 2 tablespoons butter with 1/4 teaspoon salt% 'dd shrimp and saut* until they are pink, 2 to 4 minutes depending on si#e% +sing a slotted spoon, transfer shrimp to a bowl% 3% 'dd remaining 3 tablespoons butter to pot along with celery, leeks, garlic and fennel and saut* until softened, about ( minutes% )tir in the rice, tomato paste, cayenne and remaining salt and

saut* for 2 minutes% 'dd shrimp stock and simmer, covered, until rice is tender, about 2, minutes% 4% )et aside 4 to 6 nice-looking shrimp and stir remainder into bis"ue- let cook for 2 minutes% .orking carefully and in batches, pour bis"ue into a blender and process to a smooth pur*e or pulse to a chunky mi/ture, as you like% 01ou may use an immersion blender to pur*e soup%2 3eturn bis"ue to pot% )tir in the lemon $uice and additional salt to taste% 3eheat if necessary before serving% 4arnish each bowl with a shrimp and a piece of fennel frond% 1ield5 4 to 6 servings%