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Prawn Bisque
Classic French prawn bisque with brandy, cream and a rich shellfish stock. Frying the prawn shells and heads in butter until they turn properly red extracts their concentrated flavour into the base of the bisque.
Ingredients
Instructions
Fry prawn shells and heads in butter until red.
Add vegetables and garlic. Cook 5 minutes.
Add tomato paste. Cook 3 minutes.
Add brandy — flambé.
Add wine and stock. Simmer 25 minutes.
Blend and strain through a fine sieve.
Add cream, tarragon and peeled prawn meat.
Simmer gently 5 minutes.
Season with cayenne.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
