Prawn Bisque

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For those of you who read my last post on ‘tamarind prawn curry‘ I mentioned not to throw away the discarded prawn heads and shells. By cooking a simple stock with the prawn heads and shells will create the most amazing tasting broth. Seriously it requires very little effort and you have yourself yet another culinary feast. It freezes well if you want to eat it at a future date.

The photo above sadly does not do justice to the delicious tasting bisque. Next time I use shelled prawns I will reshoot and hopefully have a more temptingly attractive photograph of the bisque. Just trust me when I say that it tastes darn good. Happy eating.

Prawn Bisque

serves 4 

All the prawn shells and heads from the prawns you used in the above curry

cover the prawns completely with boiling water

1 red onion,  chopped

1 garlic, chopped

4 bay leaves

5 black peppercorns

1 tsp salt

1 tbsp butter

1/2 tsp smoked paprika

juice of quarter of a lemon

1 tbsp tomato puree

1.2 tsp sugar

salt to taste

1 tsp cornflour – 3 tsp cold water

  1. Place the prawns shell and heads in a deep pan and cover completely with boiling water.
  2. Add the bay leaves, peppercorns, salt, red onion and garlic to the pan and simmer for 30 minutes.
  3. Using a hand blender blend the contents of the pan. This might sound unusual to blend the shells and heads, but trust me the flavour that comes from them is incredible.
  4. Place the contents of the pan through a fine sieve. Use the back of a spoon to push all the goodness through. What comes through should be a completely fine liquid. Discard the remaining shells that have not gone through the sieve. Overall it will make around 800g of liquid.
  5. In the same pan add the butter and when it is melted add the tomato puree, smoked paprika, lemon juice and sugar. Add the prawn broth liquid and stir gently. Simmer for a couple of minutes.
  6. In a small bowl add the cornflour and cold water to make a smooth paste and then add the broth to thicken slightly. Simmer gently for a further few minutes.
  7. Season further to taste and then serve. You could also easily freeze this once it has cooled ready to use on a separate occasion.

3 thoughts on “Prawn Bisque

    • There is an incredible amount of flavour in the heads. I think some Westerners seem to be a little put off focusing on the heads of prawns or fish for that matter, but certainly in India it’s the heads that are most sought after as that is where the best flavour can be found. Whilst my photo of my prawn bisque is not that appealing (I’ll redo it when I cook some next) I hope that I can convert a few people to try making a stock/bisque next time they make a prawn curry. It’s so easy and quick. Thanks so much for commenting. Best Torie

  1. This bisque looks and sounds wonderful! I just ate the “best” bouillabaisse in France, according to the reviews and certification, and the base looks so much like your bisque! Same thickness, and the same color. Interesting!

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