Shrimp Bisque (Emeril's)

This is a wonderful dish and well worth the time it takes to make. You can certainly make your stock one day and refrigerate it overnight. The next day let your stock come to room temperature and put your Bisque together. I listed cornstarch as an optional ingredient because I like my Bisque to be a little thicker than a thin soup. If it comes out thin just simply mix about 4-5 tbsp cornstarch in cold water and add to the Bisque at the end. Cook until slightly thickened. If you don't care for spicy you may want to start out using only 1/8 tsp cayenne pepper. You can always add more late if you wish. If you add a salad and hot bread you have a wonderful dinner. This will serve 12 as an appetizer and 6 as a main course.

• Ready In: 4 hrs
• Serves: 12

Ingredients

• Shrimp Stock

• 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

• Bisque

• 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)

Directions

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.