INGREDIENTS

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.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-29-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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