For the Mirepoix:
2oz carrots
2oz onion
2oz butter
1 sprig thyme
½ bayleaf
3 parsley stalks
2 tsp flamed brandy
7oz white wine
For the Thickening and Moistening:
¾ cup rice
3 cups fish or veal stock or clam broth
For finishing:
½ cup whipping cream
5oz butter
Fresh parsley
Cayenne
Method:
Cut carrots, onion and parsley stalks into very small dice and cook to a light brown in butter together with the thyme and bayleaf. Wash the shrimp and cook whole in the Mirepoix until they turn red.
Season with a little salt and milled pepper, sprinkle with the brandy and the wine and allow to cook gently to reduce. Add 1 cup of the stock and allow to cook gently for 10 minutes.
Cook the rice in 2 cups of the rest of the stock.
Shell the shrimp and reserve ¼ of the them for garnish. Process the rest in a blender or through a fine food mill. Add the cream and butter.
Heat through and serve, garnishing with the reserved shrimp, a sprig of parsley, and sprinkle over with a pinch of cayenne.
