Shrimp Bisque
"This rich bisque is a great way to start off your holiday meal. And remember - a good bisque is built upon a good stock...."
INGREDIENTS
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FOR THE SHRIMP STOCK: (makes about 3 quarts)
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1 tablespoon olive oil
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1 cup chopped yellow onions
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1 cup chopped celery
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1 cup chopped carrots
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 medium-size lemon, halved
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4 quarts water
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Shrimp shells from 3 pounds medium-size shrimp (reserved)
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1/2 teaspoon black peppercorns
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5 sprigs fresh thyme
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4 bay leaves
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6 cloves garlic, peeled
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FOR THE BISQUE:
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1 tablespoon olive oil
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2 cups chopped yellow onions
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1 cup chopped celery
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1 cup chopped carrots
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2 1/2 teaspoons salt
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3/4 teaspoon cayenne (or to taste)
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1 teaspoon chopped fresh oregano leaves
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1 teaspoon chopped fresh thyme leaves
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1 tablespoon chopped fresh basil leaves
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2 teaspoons chopped fresh tarragon leaves
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2 bay leaves
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3 tablespoons tomato paste
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1 cup brandy
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3 quarts shrimp stock
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1/4 cup (1/2 stick) unsalted butter, at room temperature
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1/4 cup bleached all-purpose flour
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1/2 cup heavy cream
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3 pounds medium-size shrimp, peeled, deveined, and chopped (shells reserved for stock)
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1/2 cup chopped green onions or scallions (green part only)
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1/2 cup chopped fresh parsley leaves
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