3 pounds large shrimp, head on
2 tablespoons olive oil
Salt and white pepper
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
1 cup Brandy
1/4 cup tomato paste
3 crushed garlic cloves
2 bay leaves
4 sprigs of fresh tarragon
4 sprigs of fresh thyme
6 black peppercorns
Water to cover (about 1 gallon)
4 ounces flour
4 ounces butter
1 cup heavy cream
2 teaspoons chopped fresh tarragon
Splash of brandy
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