- Peel and devein the shrimp, reserving the shells. Melt 2 tbsp (30ml) butter in a large pot over medium heat. Add the shrimp shells and cook until they’re fully pink in colour. Add the Pernod and reduce the liquid by half. Add 8 cups (2L) of water, lemon halves and bay leaf and slowly bring to a simmer (still over medium heat) and continue simmering the stock for 30 minutes. Strain through a fine strainer and set aside the stock.
- In a large soup pot, melt the remaining 2 tbsp(30ml) butter over medium heat. Add the shrimp and sauté until pink, about 5 minutes. Remove from the soup pot and set aside. Add the onion, celery, red pepper, fennel and carrot and sauté until the onions are translucent, about 5 minutes. Add the rice, tomato paste and shrimp stock. Return to the heat and bring to a simmer. Add the cayenne, nutmeg and salt and cook until the vegetables and rice are tender, about 25 minutes. Add the cream and all but ½ cup (125ml) of the shrimp. Let the soup cool down a bit, and puree in a food processor or blender. (If using a blender, vent the lid and cover with a towel.) Strain the soup, return to a low heat and adjust seasoning to taste.
- For garnish, finely chop the reserved ½ cup (125ml) shrimp and sprinkle on top of the bisque along with the reserved ½ cup (125ml) of diced fennel.