PEEL and DEVEIN shrimp, reserving shells for making stock; SET aside shells and shrimp separately.

In a five-quart Dutch oven, MELT one tablespoon butter over medium heat.

ADD shrimp shells and COOK, STIRRING frequently, five minutes.

ADD broth, wine and water; HEAT to boiling; REDUCE heat; COVER; SIMMER 15 minutes.

STRAIN broth mixture through sieve into bowl, PRESSING on shells with spoon to extract any remaining liquid; DISCARD shells.

In same Dutch oven, melt two more tablespoons of butter over medium-high heat.

ADD shrimp; COOK until opaque throughout, about three minutes.

Using slotted spoon, TRANSFER shrimp to separate bowl; SET aside.

ADD onion, carrots and celery to Dutch oven; COOK until celery is tender, about ten minutes.

ADD shrimp broth, rice, bay leaf, salt and ground red pepper; HEAT to boiling over high heat.

REDUCE heat; COVER; SIMMER until rice is tender, about 20 minutes.

ADD undrained tomatoes; COOK ten minutes longer.

REMOVE from heat; DISCARD bay leaf; STIR in shrimp.

SPOON one-fourth of shrimp mixture into blender; COVER; PUREE until very smooth(note: allow steam to escape during processing); POUR puree into bowl; REPEAT until all mixture is processed.

RETURN puree to Dutch oven; STIR in half and half and brandy.

HEAT through over medium heat (do not boil).