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1
Stock:
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2
In a large stockpot over medium-high heat heat the olive oil.
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3
Add the chopped onions, celery, carrots, salt and black pepper.
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4
Saute the vegetables for about 30 minutes or until soft.
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5
Squeeze the lemon halves in the vegetables and add lemon rinds to pot.
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6
Add all remaining stock ingredients.
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7
Bring stock to a boil and reduce heat to medium and simmer uncovered for 1 hour.
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8
Remove from heat and strain stock using a cheesecloth or a fine-mesh strainer and set aside.
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9
This will make about 3 quarts.
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10
Bisque:
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11
In a large heavy Dutch oven heat the olive oil over medium high heat.
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12
Add the onions, celery, carrots, salt and cayenne pepper.
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13
Saute until vegetables are soft about 20 minutes.
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14
Add the herbs, tomato paste and brandy.
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15
Cook and stir vegetable mixture for about 5 minutes.
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16
Add the shrimp stock and bring to a boil.
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17
Reduce heat to medium and simmer for 1 hour.
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18
Make a beurre manie' by combining the softened butter and flour in a small bowl and mix until have have a smooth paste.
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19
Add the mixture one tablespoon at a time whisking well after each addition.
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20
Cook for 5 minutes.
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21
Slowly add the cream and shrimp and stir to mix.
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22
Bring to a gentle simmer and cook for 15 minutes.
