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1
Peel the shrimp, reserving the shells.
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2
In a large stock pot, over medium high, heat the oil.
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3
Add the shrimp shells.
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4
Season with salt and pepper.
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5
Saute for 4 minutes.
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6
Add the mirepoix.
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7
Season with salt and pepper.
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8
Saute for 4 to 6 minutes, or until tender.
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9
Carefully add the brandy and flame, shaking the pan back and forth a couple of times.
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10
After the brandy has cooked off, stir in the tomato paste.
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11
Cook for 2 minutes.
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12
Add the garlic, bay leaves, tarragon, thyme, and peppercorns.
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13
Stir in the water.
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14
Bring the liquid to a boil.
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15
Reduce the heat to medium and simmer for 45 minutes.
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16
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.
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17
Wrap the mixture in plastic wrap and chill until firm.
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18
Strain the liquid.
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19
Wash out the stock pot and place the liquid back into the pan and bring the liquid back to a simmer.
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20
Whisk in the beurre manie a small piece at a time.
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21
Cook for 20 minutes.
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22
Whisk in the cream.
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23
Season with salt and pepper.
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24
Remove from the heat and cool completely.
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25
Refrigerate until completely chilled, about 2 hours.
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26
Preheat the smoker.
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27
Season the shrimp with salt and white pepper.
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28
Place the shrimp in the smoker and smoke for 6 to 8 minutes, or until the shrimp turn pink and the tails curl in.
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29
Remove from the smoker and cool.
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30
Remove the soup with the refrigerator and season with salt and pepper.
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31
To serve, ladle the soup into each bowl.
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32
Garnish each soup with 2 shrimp, tarragon and a splash of brandy.
