Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   unsalted butter
   1                    onion -- chopped
   1                    fennel bulb -- chopped
   1                    carrot -- chopped
     1/2  cup           canned tomatoes -- diced, with juices
   1      pound         garlic shrimp - master recipe -- chopped
     1/4  cup           dry white wine
   5      cups          shrimp stock - master recipe
                        **or**
                        water
     1/4  cup           long-grain white rice
   1                    bay leaf
                        salt and pepper -- to taste
   1      pinch         cayenne pepper
   1      tablespoon    fresh thyme -- chopped

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.