Mexican Shrimp Bisque

From: Yield: 6 8-oz. servings.

1 oz. olive oil

2 oz. shallot

1 oz. celery

1 oz. carrot

2 oz. brandy

1 gallon shrimp stock

1 cup heavy cream

2 oz. whole unsalted butter

1 pinch cayenne pepper

to taste, kosher salt

Heat olive oil in heavy-bottom stock pot; add vegetables and cook for 3-4 minutes, or until tender. Add brandy and cook until brandy is completely absorbed in the vegetables. Add shrimp stock to pot. On medium-low heat, reduce stock by half its volume. Add the heavy cream and reduce by one-quarter its volume.

Strain stock in a fine mesh sieve or cheese cloth to remove all vegetables from stock. Return stock to clean sauce pot and slowly bring to a slow boil. Add butter slowly until completely incorporated. Note: This will thicken the soup and give it a rich texture.

Finish the bisque with a pinch of cayenne pepper and kosher salt, to taste.

Separate bisque equally into 4-6 bowls. If desired, garnish with fritters, shrimp and tarragon creme fraiche.