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FOR THE SHRIMP STOCK: (makes about 3 quarts) 1 tablespoon olive oil 1 cup chopped yellow onions 1 cup chopped celery 1 cup chopped carrots 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 medium-size lemon, halved 4 quarts water Shrimp shells from 3 pounds medium-size shrimp (reserved) 1/2 teaspoon black peppercorns 5 sprigs fresh thyme 4 bay leaves 6 cloves garlic, peeled FOR THE BISQUE: 1 tablespoon olive oil 2 cups chopped yellow onions 1 cup chopped celery 1 cup chopped carrots 2 1/2 teaspoons salt 3/4 teaspoon cayenne (or to taste) 1 teaspoon chopped fresh oregano leaves 1 teaspoon chopped fresh thyme leaves 1 tablespoon chopped fresh basil leaves 2 teaspoons chopped fresh tarragon leaves 2 bay leaves 3 tablespoons tomato paste 1 cup brandy 3 quarts shrimp stock 1/4 cup (1/2 stick) unsalted butter, at room temperature 1/4 cup bleached all-purpose flour 1/2 cup heavy cream 3 pounds medium-size shrimp, peeled, deveined, and chopped (shells reserved for stock) 1/2 cup chopped green onions or scallions (green part only) 1/2 cup chopped fresh parsley leaves , Emeril Tailgates. Recipes from Emeril's show, Emeril Tailgates, streaming on Roku. Browse the Recipes, Stay in the know. Sign up for our newsletter and be the first to know about.
Stay in the know. Sign up for our newsletter and be the first to know about, Emeril on Youtube. Join Chef Emeril Lagasse as he teaches you how to make his signature dishes. Watch Now, Emeril on Youtube. Join Chef Emeril Lagasse as he teaches you how to make his signature dishes. Watch Now, Emeril's Shrimp and Pasta with Garlic, Lemon, Crushed Red Pepper, and Green Onions. The flavors of this dish are all in the title—it’s spicy, savory, and bright. So easy and fast, too!, Emeril on Youtube. Join Chef Emeril Lagasse as he teaches you how to make his signature dishes. Watch Now, Please email to leave feedback or request more information about Emeril's cookbooks or cooking products. How do I submit a media interview, photo or logo request? Members of the media should email or call 504-524-4241..