Shrimp Bisque with Pernod
Ingredients
- 1 1/4 lb medium shrimp, shelled and deveined, shells reserved
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 cup Pernod
- 2 qt water
- 1 bay leaf (not California)
- 3 carrots, chopped
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 2 tablespoons long-grain rice
- 2 tablespoons tomato paste
- 3/4 teaspoon cayenne
- 2 teaspoons salt
- 1/3 cup heavy cream
- Fresh lemon juice to taste
- Garnish: chopped fresh chives
- Accompaniment:anise seed flatbreads
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