Cold Shrimp Bisque With A Smoked Shrimp Relish

Recipe Ingredients

3 lbs	1362g / 48oz	Large shrimp - head on
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground white pepper - to taste
2 cups	125g / 4.4oz	Chopped onions
1 cup	110g / 3.9oz	Chopped carrots
1 cup	110g / 3.9oz	Chopped celery
1 cup	237ml	Brandy
1/4 cup	59ml	Tomato paste
3		Garlic cloves - crushed
2		Bay leaves
4		Fresh tarragon sprigs
4		Fresh thyme sprigs
6		Black peppercorns
		Water - (abt 1 gallon) - to cover
4 oz	113g	Flour
4 oz	113g	Butter
1 cup	237ml	Heavy cream
2 teaspoons	10ml	Chopped fresh tarragon
		Splash of brandy

Recipe Instructions

Peel the shrimp, reserving the shells. In a large stock pot, over medium-high heat, 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 and flame, shaking the pan back and forth a couple of times. 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.

In a mixing bowl, combine the flour and butter, mix well to make a Beurre Manie, forming the mixture into a long about 1-inch thick stick. Wrap the stick in plastic wrap and chill until firm.

Strain the liquid. Wash out the stock pot and place the liquid back into the pan and bring the liquid back to a simmer. Whisk in the Beurre Manie a small piece at a time. Cook for 20 minutes. Whisk in the cream. Season with salt and pepper. Remove from the heat and cool completely. Refrigerate until completely chilled, about 2 hours.

Preheat the smoker. Season the shrimp with salt and white pepper. Place the shrimp in the smoker and smoke for 6 to 8 minutes, or until the shrimp turn pink and the tails curl in. Remove from the smoker and cool. Remove the soup from the refrigerator and season with salt and pepper. To serve, ladle the soup into each bowl. Garnish each soup with 2 shrimp, tarragon and a splash of brandy.

This recipe yields 8 to 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B48 broadcast 07-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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