Shrimp and Corn Bisque (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Ingredients:
3 pounds large shrimp, head 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:
1. 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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