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Ingredients

• FOR THE SHRIMP STOCK: (makes about 3 quarts)
• 1 tablespoon olive oil
• 1 cup chopped yellow onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 medium-size lemon, halved
• 4 quarts water
• Shrimp shells from 3 pounds medium-size shrimp (reserved)
• 1/2 teaspoon black peppercorns
• 5 sprigs fresh thyme
• 4 bay leaves
• 6 cloves garlic, peeled
• FOR THE BISQUE:
• 1 tablespoon olive oil
• 2 cups chopped yellow onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 1/2 teaspoons salt
• 3/4 teaspoon cayenne
• 1 teaspoon chopped fresh oregano leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh basil leaves
• 2 teaspoons chopped fresh tarragon leaves
• 2 bay leaves
• 3 tablespoons tomato paste
• 1 cup brandy
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 1/4 cup bleached all-purpose flour
• 1/2 cup heavy cream
• 3 pounds medium-size shrimp, peeled, deveined, and chopped (shells reserved for stock)
• 1/2 cup chopped green onions or scallions (green part only)
• 1/2 cup chopped fresh parsley leaves

Description

Shrimp Bisque

Emerils