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We hope you got insight from reading it, now let's go back to king prawn bisque sauce #cookeverypart recipe. You can have king prawn bisque sauce #cookeverypart using 14 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook King Prawn Bisque Sauce #Cookeverypart:
- Use 12 of good quality King Prawns in their shells.
- Take 400 ml of Chicken Stock.
- Take 2 of shallots (chopped).
- Take 2 cloves of garlic (chopped).
- Get 1 stick of celery (chopped).
- Provide of Rind of 1/2 a Lemon.
- Prepare 1 of large Bay leaf.
- You need 20 of Cherry Tomatoes or 1 Tin.
- Get 2 tsp of Tomato Puree.
- You need 1 of heaped tsp Smoked Paprika.
- Provide 200 ml of white wine.
- Take 100/150 ml of Double Cream.
- Use of S&P.
- Use to taste of Lemon juice.
Steps to make King Prawn Bisque Sauce #Cookeverypart:
- In a pan over a medium heat use a little olive or rapeseed oil, start to cook the prawn shells & heads with the shallots & celery. This will take 4/5 mins. Keep it moving..
- Add the Garlic & cook for another 2 mins. Add wine & reduce by half..
- Once wine is reduced add tomato purée, bay leaf, tomatoes & paprika & cook for 2 mins. This will create a thickish paste. Then add the stock. Bring to the boil & simmer for 20 mins..
- Remove from heat & add all the mixture to your blender & blitz hard for 2 mins. You can use a stick blender also..
- Pass the mixture through a fine sieve..
- Simmer & add cream & seasoning. Reduce down gently if you require your sauce slightly thicker..
Ladle the soup into warm soup bowls. Place a cooked prawn in the centre of each bowl (if using) and sprinkle around a little fresh dill to garnish. In a saucepan, add a generous amount of olive oil and heat on high heat. Once hot, add prawn shells and fry for a couple of minutes, until shells are aromatic. King prawns served with a sweet, sour and salty dip, makes a tempting Asian-inspired starter.
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