Preparation:
Melt the butter in a large, heavy saucepan over high heat. Add the onion, fennel and carrot, and sauté until they begin to brown, about 5 minutes.
If using uncooked Garlic Shrimp, add now and sauté for 5 minutes. Add the wine and boil until almost all the liquid evaporates, about 3 minutes. Add the Shrimp Stock or water, rice and bay leaf.
If using cooked Garlic Shrimp, add them now. Bring to a boil. Reduce heat and simmer until the rice is very tender, about 25 minutes.
Working in batches, puree the bisque until smooth. Strain through a fine strainer into a saucepan, pushing as much of the solids through the strainer as you can. Bring to a simmer. Season with cayenne, salt and pepper. Stir in the thyme.
See Notes for menu suggestions. |
