By Emeril Lagasse

INGREDIENTS

3 pounds large Wild American 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. Sauté for 4 minutes. Add the mirepoix (celery, onions, carrots). Season with salt and pepper. Sauté 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 sauté 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 with 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.

Yield: 8 to 10 servings

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