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.