Classic Prawn Bisque
Classic Prawn Bisque
Brief Description
A rich, velvety shrimp bisque made from roasted shrimp shells, aromatic vegetables and cream, finished with brandy, lemon and sherry vinegar. Deeply flavoured and elegant, yet approachable.
Key Details
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Serves: 8
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Prep Time: 25 minutes
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Cook Time: 1 hour
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Total Time: About 1 hour 25 minutes
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Difficulty: Easy
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Dietary: Gluten-free option
Ingredients
For the stock
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1.4 kg head-on prawns, shells and half the heads reserved
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2 tbsp olive oil
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150 g onion, finely diced
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75 g carrot, finely diced
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75 g celery, finely diced
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75 g shallots, finely minced
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30 g leek, finely chopped
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2 tsp garlic, minced
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2 tbsp tomato paste
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1.4 litres chicken stock or water
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1 bay leaf
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1 sprig thyme
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2 tsp salt
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½ tsp ground white pepper
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1 tbsp paprika
To finish
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60 g butter
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60 g plain flour
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120 g rice
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250 ml thickened cream
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125 ml brandy
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¼ tsp cayenne pepper
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1 tbsp sherry vinegar, or to taste
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2 tsp lemon juice, or to taste
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Chopped fresh chives, to garnish
Gluten-free option: replace flour with gluten-free flour or omit roux and blend rice thoroughly for thickening.
Method
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Peel and devein the prawns, reserving all shells and about half the heads. Refrigerate the peeled prawns until needed.
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Heat the olive oil in a large heavy pot over medium-high heat. Add the onion, carrot and celery and sauté until lightly caramelised, 7–8 minutes.
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Add the shallots, leek and garlic and cook for 1 minute.
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Stir in the tomato paste and cook until well coated and slightly darkened, 2–3 minutes.
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Add the reserved prawn shells and heads and cook until pink and well caramelised, about 5 minutes.
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Add the stock, bay leaf and thyme. Bring to the boil, then reduce to a simmer.
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Season with salt, white pepper and paprika and simmer gently for 45 minutes.
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In a clean pot, melt the butter over medium heat. Stir in the flour to form a roux and cook gently for 1–2 minutes.
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Strain the hot stock through a fine sieve into the roux, whisking constantly until smooth.
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Add the rice, cream, brandy and cayenne. Simmer gently for 15 minutes, stirring occasionally.
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Blend until smooth, if desired, then return to low heat.
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Add the vinegar and lemon juice to taste and adjust seasoning.
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Add the reserved prawns and cook just until opaque, 1–2 minutes.
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Serve immediately, garnished with chopped chives.
Alternative method
Pressure cooker (for stock only):
Build the stock base as above, then pressure cook shells and aromatics for 25 minutes. Release pressure, strain and continue from the roux stage on the stovetop.
Storage
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Freezer: Yes, without prawns, up to 2 months
(Add prawns fresh when reheating.)
Serve with
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Crusty bread or brioche
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Simple green salad
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Champagne or dry white wine
Source
Recipe courtesy of Emeril Lagasse.
Tags
soup, seafood, french-inspired, gluten-free option
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