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Ingredients

Shrimp Stock:

• 2 tablespoons unsalted butter
• 1/2 cup roughly chopped yellow onions
• 1/4 cup roughly chopped carrots
• 1/4 cup roughly chopped celery
• 1 large clove garlic, peeled and smashed
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black peppercorns
• 1 pound medium shrimp, shelled and deveined, shells and heads reserved, meat used for bisque and boulettes
• 1/2 cup white wine
• 8 cups water

Shrimp Bisque:

• 2 tablespoons unsalted butter
• 1 cup chopped yellow onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne
• 1/2 teaspoon chopped garlic
• 2 tablespoons tomato paste
• 1/2 cup cognac or brandy
• 4 cups shrimp stock
• 1 1/2 teaspoons chopped fresh tarragon
• 1/2 teaspoon chopped fresh thyme
• 1/2 pound shrimp reserved from shrimp stock recipe
• 3/4 cup heavy cream
• 2 teaspoons fresh lemon juice
• Shrimp Boulettes, recipe follows
• Chopped chives, garnish

Description

Food Network Invites You To Try This Shrimp Bisque With Shrimp Boulettes Recipe From Emeril Lagasse.

Food Network