Sorry this is a bit late! (:
I know I promised the recipe a while back.
but here it is!
Hope you will enjoy it as much as we did!
this super thick and creamy soup is just so comforting on a cold winter night (: we sure slurped it all up and not leave a single drop left in the pot! haha
500g raw medium prawns
2 tablespoon plain flour
2 litres fish stock
1/2 tsp paprika
1 cup cream
1/3 cup of dry sherry (I left this out)
1-2tablespoon cream, extra for searving
1. Peel the pranws and gently pull out the dark vein from each back, starting at the head end.
Reserve the heads and shells,
Melt the butter in a saucepan, add the prawn heads and shells and cook for 5 mins,
lightly crushing the heads with a wooden spoon.
2. Add the flour to the saucepan and stir until combined.
Add the fish stock and paprika and stir until the mixture boils.
Reduce the heat and simmer, covered, over low heat for 10mins.
Strain the mixture through a fine sieve set over a bowl,
then return the liquid to the saucepan.
Discard the shells. Add the prawns to the saucepan
and cook over low heat for 2-3 mins.
Cool slightly, then process in batches in a blender until smooth.
Return to saucepan.
3. Add the cream and sherry to the pan and stir to heat through.
Season, to taste, with salt and pepper.
Serve topped with a swirl of cream and sprinkle paprika if desired.
4. Creamy prawn bisque DONE! (:
2 thoughts on “Creamy Prawn Bisque”
iam a chef in the uk, & the prawn dish looks a mess, far far to much sauce, go easy with it, looks like the prawns are swimming, not good,
Hey Kevin. Thanks for your input! (: But it’s suppose to be a soup. haha. the prawns are extra pieces I pan fried just for more texture when we’re having it. (: Hope that it is less of a mess now that you know it’s suppose to be a soup! (: