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 ...

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