Prawn bisque (Soup)

Usually, we encounter this dish in a fine dining restaurant or spot it shelved in a supermarket soup can. Personally, I find that in restaurants, the portions aren’t substantial enough to relish the full experience. Additionally, the canned soup tends to be excessively thick and lacks the ideal flavor profile.

In truth, crafting it yourself isn’t particularly difficult, albeit a tad time-consuming. Reserve this project for the weekend or a leisurely day, and you can conveniently reheat it on a different day. I stored it in the freezer and it’s like freshly made after warm it up.

When you prepare a dish tailored precisely to your preferences, I consider it a stroke of home-cooking magic!

Tips:

• Make sure not to discard anything after peeling the shrimp.
• Opt for a dry white wine.
• Be patience!
• In the picture, I added a Ravioli. You can do same. (Shrimp inside)

Prawn bisque (Soup)

Author: nilubon Courses:Other, European cuisine

Difficulty:AdvancedTotal time:1 hour 30 minutesServings:6 servings

Ingredients

• 500g prawns or shrimp, shells on
• 1 onion, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 200 ml dry white wine
• 1 cube fish or seafood stock
• 2-3 bay leaf
• 1/2 teaspoon paprika
• 1 Tbsp cornstarch
• Salt and pepper to taste
• Chopped fresh parsley, for garnish
• 1 Tbsp of Butter and olive oil for cooking

Instructions

1. Prepare the Prawns/Shrimp: Peel and devein the prawns/shrimp, but keep the shells. Set aside the prawn/shrimp meat for later use.
2. Make the Stock:
   In a large pot, melt some butter and heat olive oil over medium heat. Add the chopped onion, celery, and garlic. Cook until the vegetables are softened.
3. Add the prawn/shrimp shells and cook until they turn pink and aromatic.
4. Stir in the tomato paste and cook for a couple of minutes. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom.
   
5. Discard the shells: by using strainer to separate the shells and the liquid.
   
6. Pour the liquid (broth) in the same saucepan in medium heat. Add the fish or seafood stock cube, bay leaf, and paprika. Bring the mixture to a simmer and let it cook for about 20-30 minutes.
7. Mixed water and cornstarch then pour it in and stir it well till it combined. Taste and seasoned as you preferred.
   
8. Finishing: Add the prawn/shrimp meat to the pot and let it cook until pink and cooked through, about 3-5 minutes.
9. Serve: Ladle the bisque into bowls and garnish with chopped fresh parsley or micro plants. Serve the prawn or shrimp bisque hot with crusty bread or crackers.
10. Serve (idea): Serve the prawn or shrimp bisque hot with crusty bread or crackers or the shrimp itself or a Ravioli with shrimp inside.
    

Keywords:bisque, European food, prawn, seafod, shrimp, soup