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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 810 |
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From emiril lagasse. You can make the stock in advance and freeze until needed/wanted. Ingredients:
2 t olive oil |
3 lbs large shrimp (shelled, deviened, -shells reserved) |
3 carrots (1/2 inch diced) |
3 celery ribs (1/2 inch diced) |
3 onions (1/2 inch diced) |
salt/pepper |
1 c brandy |
1/4 tomato paste |
6 peppercorns |
4 tarragon sprigs, and 2 chopped leaves |
4 thyme sprigs |
3 garlic cloves (smashed) |
2 bay leaves |
10 c water |
1 stick butter |
1/2 c flour |
4 cups corn (canned or 6 ears) |
1 c heavy cream |
Directions:
1. In large soup pot, heat oil
2. add reserved shells and cook over moderate heat until they turn pink (about 4 minutes)
3. add carrots, celery, 1/3 of onions, season with salt/pepper
4. cook until tender (about 5 minutes)
5. slowly add brandy and cook until reduced to 2 tablespoons (about 4 minutes)
6. sire in tomato paste and cook until veggies are coated (about 2 minutes)
7. add peppercorns, tarragon, thyme, garlic, bay leaves and water and bring to simmer
8. cook until shrimp broth is flavorful and reduced to 8 cups (about 45 minutes)
9. strain into large bowl and discard solids
10. Wipe out soup pot, add butter and melt over moderate heat
11. stir in flour, cook, stirring for about 3 minutes
12. add remaining onions and corn
13. cook until softened (about 5 minutes)
14. bring to simmer and cook over moderately low heat about 15 minutes
15. raise heat to moderate, add shrimp and cook about 3 minutes
16. stir in cream and season with salt/pepper
17. serve in bowls with shopped tarragon
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