Shrimp Bisque:
To make the stock, in a large heavy pot, melt 2 tablespoons of butter over medium high heat. Add the onions, carrots, celery, garlic, bay leaves, salt, and peppercorns, and cook, stirring, for 3 minutes. Add the shrimp shells and heads and cook, stirring, until golden, about 3 minutes. Add the wine and bring to a boil, cooking until almost all evaporated. Add the water and bring to a boil. Lower the heat and simmer, uncovered, for 30 minutes, skimming to remove any foam that forms on the surface. Remove from the heat and strain through a fine mesh strainer into a clean container, pressing on the shrimp shells to extract as much liquid as possible. Discard the shells.
In a clean large pot, melt the butter over medium-high heat. Add the onions, carrots, celery, salt, and cayenne, and cook, stirring, for 3 minutes. Add the garlic, tomato paste and cook until starting to brown, about 2 minutes.
Add the cognac and cook until almost evaporated. Add shrimp stock, tarragon and thyme and simmer for 20 minutes.
Remove from the heat and puree with a hand-held immersion blender or in batches in a blender or food processor.
Return to the heat and add the shrimp, cream and lemon juice. Simmer gently until the shrimp are cooked through and the flavors marry, about 5 minutes. Adjust the seasoning, to taste.
Ladle the soup into bowls and float 1 Shrimp Boulette in the center of each bowl. Garnish with chopped chives and serve immediately.
Shrimp Boulettes:
In the bowl of a food processor, combine the shrimp, rice, onions, celery, bell pepper, garlic, parsley, mustard, cheese, water, hot red pepper sauce, Worcestershire, salt, and cayenne. Process until the mixture is smooth but sticky, about 1 minute.
Divide the mixture into 8 equal balls. Heat 4 inches of oil in a large pot or electric fryer to 360 degrees F. In a small bowl, combine the bread crumbs and 1 teaspoon of Essence. In another bowl, combine the egg wash and 1 teaspoon of Essence. In a third bowl, combine the flour and 1 teaspoon Essence. Dredge each ball first in the flour mixture, then dip in the egg mixture, shaking to remove any excess. Dredge in the bread crumbs to coat evenly. Fry the balls in 2 batches until golden brown, 2 to 3 minutes. Remove and drain on paper towels and season with Essence, to taste.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2564.61 Kcal (10738 kJ)
Calories from fat	846.1 Kcal
		% Daily Value*
Total Fat	94.01g	145%
Cholesterol	737.58mg	246%
Sodium	6372.05mg	266%
Potassium	391mg	8%
Total Carbs	292.37g	97%
Sugars	231.12g	924%
Dietary Fiber	12.24g	49%
Protein	115.33g	231%
Vitamin C	6.4mg	11%
Vitamin A	0.3mg	10%
Iron	3.9mg	22%
Calcium	124.6mg	12%

Amount Per 100 g
Calories	428.04 Kcal (1792 kJ)
Calories from fat	141.22 Kcal
		% Daily Value*
Total Fat	15.69g	145%
Cholesterol	123.1mg	246%
Sodium	1063.51mg	266%
Potassium	65.26mg	8%
Total Carbs	48.8g	97%
Sugars	38.57g	924%
Dietary Fiber	2.04g	49%
Protein	19.25g	231%
Vitamin C	1.1mg	11%
Iron	0.7mg	22%
Calcium	20.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

58.3

Points
65

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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