3 pounds large shrimp, head on
2 tablespoons olive oil
Salt and 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 of fresh tarragon
4 sprigs of fresh thyme
6 black peppercorns
Water to cover (about 1 gallon)
4 ounces flour
4 ounces butter
1 cup heavy cream
2 teaspoons chopped fresh tarragon
Splash of brandy
Peel the shrimp, reserving the shells. 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 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 form a Beurre Manie from
the mixture into a long about
1-inch thick. Wrap the mixture 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 with 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.
Yield: 8 to 10 servings
