Shrimp Bisque (Emeril's)

Recipe by Luby Luby Luby
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stock:
  • In a large stockpot over medium-high heat heat the olive oil.
  • Add the chopped onions, celery, carrots, salt and black pepper.
  • Saute the vegetables for about 30 minutes or until soft.
  • Squeeze the lemon halves in the vegetables and add lemon rinds to pot.
  • Add all remaining stock ingredients.
  • Bring stock to a boil and reduce heat to medium and simmer uncovered for 1 hour.
  • Remove from heat and strain stock using a cheesecloth or a fine-mesh strainer and set aside.
  • This will make about 3 quarts.
  • Bisque:
  • In a large heavy Dutch oven heat the olive oil over medium high heat.
  • Add the onions, celery, carrots, salt and cayenne pepper.
  • Saute until vegetables are soft about 20 minutes.
  • Add the herbs, tomato paste and brandy.
  • Cook and stir vegetable mixture for about 5 minutes.
  • Add the shrimp stock and bring to a boil.
  • Reduce heat to medium and simmer for 1 hour.
  • Make a beurre manie' by combining the softened butter and flour in a small bowl and mix until have have a smooth paste.
  • Add the mixture one tablespoon at a time whisking well after each addition.
  • Cook for 5 minutes.
  • Slowly add the cream and shrimp and stir to mix.
  • Bring to a gentle simmer and cook for 15 minutes.
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