Shrimp and Corn Bisque

Ingredients

• 3 pounds large shrimp, head on
• 2 tablespoons olive oil
• Salt
• Freshly ground 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 fresh tarragon
• 4 sprigs fresh thyme
• 6 black peppercorns
• Water, to cover (about 1 gallon)
• 4 ounces butter
• 4 ounces flour
• 1 cup chopped onion
• Salt and pepper
• 2 cups sweet corn kernels
• 1 cup heavy cream
• 2 tablespoons chopped fresh tarragon, for garnish
• Splash brandy, for garnish

Directions

Peel the shrimp, reserving the shells. Reserve the shrimp. 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. 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. Strain. In a stock pot over medium heat. Add the butter and flour to make a roux and cook for 3 minutes. Add the onion and cook for 3 minutes, until soft. Season with salt and pepper. Add the corn and saute for 3 more minutes. Whisk in the strained liquid and bring up to a boil. Reduce the heat and simmer for 20 minutes. Season the shrimp salt and pepper. Add to the liquid and cook for 8 minutes. Whisk in the cream. To serve, ladle the soup into each bowl. Garnish with tarragon and a splash of brandy.