Recipe
Shrimp And Corn Bisque
Ingredients
- 3 pounds large shrimp, heads on
- 2 tablespoons olive oil
- Salt
- Freshly ground white pepper
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup brandy
- 1/4 cup tomato paste
- 3 crushed garlic cloves
- 2 bay leaves
- 4 sprigs fresh tarragon
- 4 sprigs fresh thyme
- 6 black peppercorns
- Water, to cover (about 1 gallon)
- 4 ounces butter
- 4 ounces flour
- 1 cup chopped onion
- Salt and pepper
- 2 cups sweet corn kernels
- 1 cup heavy cream
- 2 tablespoons chopped fresh tarragon, for garnish
- Splash brandy, for garnish
Directions
- Peel the shrimp, reserving the shells. Reserve the shrimp. In a large stock pot, over medium high, heat the oil. Add the shrimp shells. Season with salt and pepper. Sauté for 4 minutes. Add the mirepoix. Season with salt and pepper. Sauté for 4 to 6 minutes, or until tender.
- Carefully add the brandy. After the brandy has cooked off, stir in the tomato paste. Cook for 2 minutes. Add the garlic, bay leaves, tarragon, thyme, and peppercorns. Stir in the water. Bring the liquid to a boil. Reduce the heat to medium and simmer for 45 minutes.
- Strain.
- In a stock pot over medium heat. Add the butter and flour to make a roux and cook for 3 minutes. Add the onion and cook for 3 minutes, until soft. Season with salt and pepper. Add the corn and sauté for 3 more minutes. Whisk in the strained liquid and bring up to a boil.
- Reduce the heat and simmer for 20 minutes. Season the shrimp salt and pepper. Add to the liquid and cook for 8 minutes. Whisk in the cream. To serve, ladle the soup into each bowl.
- Garnish with tarragon and a splash of brandy.
Recipe Details
- Source: Emeril Live EM1D64
- Dish Type: Soups
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