2 tbsp. tomato paste
1 carrot, peeled and diced
1/2 onion, skinned and diced
2 parsley stalks, chopped
1/2 bay leaf
2 tbsp. butter
1 lb. shrimp
1 tbsp. brandy
1 c. dry white wine
4 c. fish stock
1/2 c. rice, uncooked
1 c. cream
Pinch of cayenne pepper
Salt and pepper to taste

Saute the vegetables and herbs in butter until slightly brown. Add the shrimp and cook together for a few minutes. Season with salt and pepper, flame with brandy and wine and allow to cook gently to reduce. Add the fish stock and rice and cook for 20 minutes.

Puree in a food processor until smooth. Return to pot over high heat and add cream and pinch of cayenne pepper. Adjust seasoning and serve.