Shrimp bisque with chipotle cream

Place the chipotle chiles in a small bowl and add boiling water to cover. Set asidde to soften, about 20 minutes.

Peel and devein the shrimp, reserving the shells and heads. refrigerate the shrimp meats. Place the shells and heads in a large saucepan. Chop one of the onions and add to the saucepan witht he tomato, carrot, water, wine thyme and peppercorns. Bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain through a fine mesh sieve into a clean saucepan.

Finely chop the remaining onion and add into the stock along with the rice and 1/2 t. salt. Bring to a boil and cook, uncovered, until the rice is very tender, about 20 minutes. Let cool slightly, then, sorking in batches, transfer to a blender and puree until smooth. Return the puree to the saucepan. Cut the shrimp meats in half lenghtwise add to the pan and warm over medium heat until cooked through, 2-3 minutes. Pour in the half and half and add paprika or cayenne to taste. HEat gently but do not allow to boil.

Drain the chiles, discard the stems and seeds and place on a cutting board. Sprinkle with the coarse salt and chop to form a thick paste. In a bowl stir together the chipotle paste and sour cream. Ladle the hot bisque into warmed bowls. Top each with a dollop of the chipotle cream and serve.