Serves 8.
2 lbs large shrimp
2 T olive oil
2 t salt
½ t pepper
¼ c plus 3 T bourbon
3 T unsalted butter
¾ c each chopped celery and fennel
1 large onion
3 cloves garlic, chopped
3 T tomato paste
2 T flour
½ c white wine
½ c chicken broth
½ c rice
½ t each rosemary and thyme
8 T cream
Cook shrimp. Reserve 16. Peel and chop remaining, reserving shells. Heat 1 T oil in dutch oven over high heat. Season with ¼ t each salt and pepper. Cook chopped shrimp until opaque. Add oil and shells to pan and cook, stirring occasionally, until shells brown. Add ¼ c. bourbon, stir constantly until reduced by half. Transfer shells and liquid to bowl and set aside.
Add 1 T butter to pan and melt over medium heat. Add celery and fennel and cook 10 minutes. Add onions, garlic and remaining salt and pepper and cook til onions are soft. Add tomato paste and cook until it begins to coat bottom of pan. Add rest of butter and melt. Add flour and cook, stirring constantly. Add wine, 5 c. water, broth, rice, herbs and shells and bring to simmer. Cook until rice is tender - 35 min.
Run soup and shells through blender or food processor, run through strainer and discard solids and return to pan set over low heat. Add chopped shrimp, cream, remaining bourbon and cook until heated through. Melt remaining butter and sauté reserved shrimp in small skillet on high heat until cooked through, about 4 minutes.
Divide soup among 8 bowls, garnish with shrimp and serve.