Easy-Peasy Prawn Bisque
You can never have too many main course recipes, so give Easy-Peasy Prawn Bisque a try. One serving contains 284 calories, 24g of protein, and 17g of fat. This recipe serves 6. For $3.03 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 11 person have made this recipe and would make it again. Head to the store and pick up juice of lemon, sugar, fish stock, and a few other things to make it today. It is brought to you by Simply Delicious Food. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. With a spoonacular score of 51%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Dublin Bay Prawn Bisque, Easy peasy lentil curry, and Easy Peasy Strawberry Dessert.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
2 bay leaves
1 cup cream
1.5 liters chicken/fish stock
1.5 tablespoons flour mixed with ½ cup water
Fresh parsley, chopped, to serve
1 garlic clove
1 garlic cloves, crushed
juice of ½ lemon
2 pieces of lemon peel (yellow part only)
500g prawn shells and heads
1 red onion, finely chopped
salt & pepper to taste
1 teaspoon sea salt flakes
½ teaspoon smoked paprika
½ teaspoon sugar
1 tablespoon tomato paste
1 teaspoon whole white peppercorns
Equipment:
pot
sieve
bowl
whisk
Cooking instruction summary:
Place the prawn shells and heads in a pot and add the stock, bay leaves, peppercorns, salt, lemon peel and garlic. Bring up to a boil and allow to simmer for 30 minutes, covered until the stock is well infused by the shells.In a separate pot, melt a little butter and fry the onion until soft and translucent. Add the garlic and fry for a few seconds before adding the smoked paprika, tomato paste and sugar.Allow to fry for 30 seconds then pour in the prawn stock with the shells and heads.Allow to simmer for 20 minutes then remove from the heat and allow to cool to room temperature.When the stock has cooled down, blend, shells and all until the shells are broken up completely. Pass the mixture through a sieve into a bowl and then through a sieve lined with muslin once more into a clean pot. This is to make sure there is no grit or sediment in the bisquePlace the pot over a low heat and allow to come back up to heat. Pour in the cream. If the soup seems too thin at this stage (which it probably will be), whisk in the flour paste and allow to simmer gently for 10 minutes until the soup has thickened slightly. You don't want it to be too thick, it needs to be very 'soupy' still but also not watery.Season to taste and serve with a sprinkling of chopped parsley.
Step by step:
1. Place the prawn shells and heads in a pot and add the stock, bay leaves, peppercorns, salt, lemon peel and garlic. Bring up to a boil and allow to simmer for 30 minutes, covered until the stock is well infused by the shells.In a separate pot, melt a little butter and fry the onion until soft and translucent.
2. Add the garlic and fry for a few seconds before adding the smoked paprika, tomato paste and sugar.Allow to fry for 30 seconds then pour in the prawn stock with the shells and heads.Allow to simmer for 20 minutes then remove from the heat and allow to cool to room temperature.When the stock has cooled down, blend, shells and all until the shells are broken up completely. Pass the mixture through a sieve into a bowl and then through a sieve lined with muslin once more into a clean pot. This is to make sure there is no grit or sediment in the bisque
3. Place the pot over a low heat and allow to come back up to heat.
4. Pour in the cream. If the soup seems too thin at this stage (which it probably will be), whisk in the flour paste and allow to simmer gently for 10 minutes until the soup has thickened slightly. You don't want it to be too thick, it needs to be very 'soupy' still but also not watery.Season to taste and serve with a sprinkling of chopped parsley.
Nutrition Information:
covered percent of daily need
