Shrimp Bisque (emeril's)

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 teaspoon salt
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, halved
• 4 quarts water
• 1/2 teaspoon black peppercorns
• 5 sprigs fresh thyme
• 4 bay leaves
• 6 garlic cloves, peeled
• 1 tablespoon olive oil
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped carrot
• 2 1/2 teaspoons salt
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon chopped fresh oregano leaves
• 1 teaspoon chopped fresh thyme leave
• 1 tablespoon chopped fresh basil leaf
• 2 teaspoons chopped fresh tarragon leaves
• 2 bay leaves
• 3 tablespoons tomato paste
• 1 cup brandy
• 1/4 cup butter, room temperature
• 1/4 cup flour
• 1/2 cup heavy cream
• 3 lbs medium shrimp, peeled and deveined (shells reserved for stock)
• cornstarch (optional)

Recipe

• 1 stock:.
• 2 in a large stockpot over medium-high heat heat the olive oil.
• 3 add the chopped onions, celery, carrots, salt and black pepper.
• 4 saute the vegetables for about 30 minutes or until soft.
• 5 squeeze the lemon halves in the vegetables and add lemon rinds to pot.
• 6 add all remaining stock ingredients.
• 7 bring stock to a boil and reduce heat to medium and simmer uncovered for 1 hour.
• 8 remove from heat and strain stock using a cheesecloth or a fine-mesh strainer and set aside.
• 9 this will make about 3 quarts.
• 10 bisque:.
• 11 in a large heavy dutch oven heat the olive oil over medium high heat.
• 12 add the onions, celery, carrots, salt and cayenne pepper.
• 13 saute until vegetables are soft about 20 minutes.
• 14 add the herbs, tomato paste and brandy.
• 15 cook and stir vegetable mixture for about 5 minutes.
• 16 add the shrimp stock and bring to a boil.
• 17 reduce heat to medium and simmer for 1 hour.
• 18 make a beurre manie' by combining the softened butter and flour in a small bowl and mix until have have a smooth paste.
• 19 add the mixture one tablespoon at a time whisking well after each addition.
• 20 cook for 5 minutes.
• 21 slowly add the cream and shrimp and stir to mix.
• 22 bring to a gentle simmer and cook for 15 minutes.