Shrimp Bisque (Emeril'S) - cooking recipe

Ingredients

Shrimp Stock
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lemon, halved
4 quarts water
1/2 teaspoon black peppercorns
5 sprigs fresh thyme
4 bay leaves
6 garlic cloves, peeled
Bisque
1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrot
2 1/2 teaspoons salt
1/4 teaspoon ground cayenne pepper
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leave
1 tablespoon chopped fresh basil leaf
2 teaspoons chopped fresh tarragon leaves
2 bay leaves
3 tablespoons tomato paste
1 cup brandy
1/4 cup butter, room temperature
1/4 cup flour
1/2 cup heavy cream
3 lbs medium shrimp, peeled and deveined (shells reserved for stock)
cornstarch (optional)

Preparation

Stock:
In a large stockpot over medium-high heat heat the olive oil.
Add the chopped onions, celery, carrots, salt and black pepper.
Saute the vegetables for about 30 minutes or until soft.
Squeeze the lemon halves in the vegetables and add lemon rinds to pot.
Add all remaining stock ingredients.
Bring stock to a boil and reduce heat to medium and simmer uncovered for 1 hour.
Remove from heat and strain stock using a cheesecloth or a fine-mesh strainer and set aside.
This will make about 3 quarts.
Bisque:
In a large heavy Dutch oven heat the olive oil over medium high heat.
Add the onions, celery, carrots, salt and cayenne pepper.
Saute until vegetables are soft about 20 minutes.
Add the herbs, tomato paste and brandy.
Cook and stir vegetable mixture for about 5 minutes.
Add the shrimp stock and bring to a boil.
Reduce heat to medium and simmer for 1 hour.
Make a beurre manie' by combining the softened butter and flour in a small bowl and mix until have have a smooth paste.
Add the mixture one tablespoon at a time whisking well after each addition.
Cook for 5 minutes.
Slowly add the cream and shrimp and stir to mix.
Bring to a gentle simmer and cook for 15 minutes.