Prawn Bisque Recipe

Prawn Bisque Recipes

Ingredients :







1 tbsp

1 tbsp


1 tbsp



1/2 cup

unsalted butter

onion, finely diced

carrot, finely diced

celery, finely diced

clove garlic, finely chopped

raw medium prawns


tomato paste

bay leaf

finely chopped fresh tarragon

dry white wine

fish or chicken stock

think cream

pinch of cayenne pepper

Method :
  1. Melt 25g of the butter in a saucepan over medium heat, add the diced vegetables and the garlic, then cover and cook for 5 minutes, or until the vegetables are soft but not colored.
  2. Add the whole prawns to the pan and cook until the prawns start to change color.
  3. Increase the heat to high, pour in the brandy, let it come to the boil then set it alight with a long match.
  4. When the flame has died out, add the tomato paste, bay leaf, cayenne tarragon and some pepper, and stir for 4-5 minutes, or until mixed and the tomato paste changes color, and looks a little dry.
  5. Cover with the white wine and allow it to evaporate until reduced to a syrup.
  6. Stir in 600ml of the stock, bring to the boil, then reduce the heat, cover and simmer gently for 18-20 minutes.
  7. Strain into a bowl, reserving the prawns.
  8. Return the liquid to the saucepan.
  9. Remove the prawns from the strainer, and keep six whole prawns aside for making prawn butter.
  10. Peel and deveined the remaining prawns, reserving the heads and shells.
  11. Set aside four peeled prawns for a garnish.
  12. Place the remainder of the peeled prawns in a blender with 1/2 cup of the reserved liquid and all of the reserved prawn heads and shells.
  13. Pulse until blended but still coarse, then strain into the saucepan with the rest of the reserved liquid.
  14. Reserve the prawn remnants in the sieve.
  15. Return the soup to simmering point and skim any visible oil from the surface.
  16. Leave at a gentle simmer while you make the prawn butter.
  17. Heat the remaining butter in a saucepan, add the reserved prawn remnants from the sieve and the six reserved whole prawns, and sauté for 2-3 minutes, stirring until thoroughly heated.
  18. Place the mixture in a blender to puree.
  19. Scrape the prawn puree through a fine sieve, pushing it through with a wooden spoon to obtain as much butter as possible.
  20. Refrigerate the butter mixture to cool and set.
  21. Strain the soup through a fine sieve into a clean saucepan.
  22. Reheat the soup gently, then taste and dilute with the remaining stock, if desired.
  23. Remove the soup from the heat and stir in the prawn butter, a teaspoon at a time until it is all mixed in.
  24. Just before serving, whisk in the cream.
  25. Season to taste with additional cayenne, salt and pepper.
  26. Garnish with the four reserved peeled prawn and serve with croutons or fresh bread.

Makes 4

Protein: 40g

Fat: 42g

Carbohydrate: 5g

Dietary Fibre: 1g

Cholesterol: 383.5mg; 2495kJ (595cal)

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