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. Saute for 4 minutes. Add the mirepoix. Season with salt and pepper. Saute 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 saute 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	912.74 Kcal (3821 kJ)
Calories from fat	496.49 Kcal
		% Daily Value*
Total Fat	55.17g	85%
Cholesterol	149.66mg	50%
Sodium	2181.51mg	91%
Potassium	540.9mg	12%
Total Carbs	75.37g	25%
Sugars	4.45g	18%
Dietary Fiber	5.86g	23%
Protein	17.88g	36%
Vitamin C	10.7mg	18%
Vitamin A	0.3mg	10%
Iron	2.8mg	16%
Calcium	128.6mg	13%

Amount Per 100 g
Calories	236.18 Kcal (989 kJ)
Calories from fat	128.47 Kcal
		% Daily Value*
Total Fat	14.27g	85%
Cholesterol	38.73mg	50%
Sodium	564.48mg	91%
Potassium	139.96mg	12%
Total Carbs	19.5g	25%
Sugars	1.15g	18%
Dietary Fiber	1.52g	23%
Protein	4.63g	36%
Vitamin C	2.8mg	18%
Vitamin A	0.1mg	10%
Iron	0.7mg	16%
Calcium	33.3mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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