Prawn Bisque Recipes
onion, finely diced
carrot, finely diced
celery, finely diced
clove garlic, finely chopped
raw medium prawns
finely chopped fresh tarragon
dry white wine
fish or chicken stock
pinch of cayenne pepper
- 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.
- Add the whole prawns to the pan
and cook until the prawns start to change color.
- Increase the heat to high, pour in
the brandy, let it come to the boil then set it alight with a long
- 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.
- Cover with the white wine and
allow it to evaporate until reduced to a syrup.
- Stir in 600ml of the stock, bring
to the boil, then reduce the heat, cover and simmer gently for 18-20
- Strain into a bowl, reserving the
- Return the liquid to the saucepan.
- Remove the prawns from the
strainer, and keep six whole prawns aside for making prawn butter.
- Peel and deveined the remaining
prawns, reserving the heads and shells.
- Set aside four peeled prawns for a
- 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.
- Pulse until blended but still
coarse, then strain into the saucepan with the rest of the reserved
- Reserve the prawn remnants in the
- Return the soup to simmering point
and skim any visible oil from the surface.
- Leave at a gentle simmer while you
make the prawn butter.
- 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
- Place the mixture in a blender to
- Scrape the prawn puree through a
fine sieve, pushing it through with a wooden spoon to obtain as much
butter as possible.
- Refrigerate the butter mixture to
cool and set.
- Strain the soup through a fine
sieve into a clean saucepan.
- Reheat the soup gently, then taste
and dilute with the remaining stock, if desired.
- Remove the soup from the heat and
stir in the prawn butter, a teaspoon at a time until it is all mixed
- Just before serving, whisk in the
- Season to taste with additional
cayenne, salt and pepper.
- Garnish with the four reserved
peeled prawn and serve with croutons or fresh bread.
Cholesterol: 383.5mg; 2495kJ (595cal)
Get the above cooking ingredients here at discounted price