Shrimp bisque is a flavorful and luscious chowder-like soup. It tastes so good you'll want to share it with your family for dinner.
Ingredients
14 OZ / 400 G shrimps in shells
1 OZ / 30 ML olive oil
5.5 OZ / 150 G onion
5.5 OZ / 150 G fennel
5.5 OZ / 150 G carrot
0.7 OZ / 20 G tomato paste
5.5 OZ / 150 ML white wine
0.5 OZ / 15 ML Brandy
17.5 OZ / 500 G canned chopped tomatoes
21 OZ / 600 ML fish stock
1 TSP paprika
1 PINCH salt
1 PINCH pepper
Directions
Peel and chop the carrot, onion and fennel then set aside.
Remove the heads and shell from the shrimps. Reserve for later.
Devein the shrimp then add the shrimp meat to the mixing bowl, chop for 10 seconds / speed 7. Remove the prawn meat from the mixing bowl for later.
Add the prawn heads and shell to the mixing bowl with the oil and sauté for 10 minutes / 265°F|130°C. Remove from the mixing bowl.
Add the prepared carrot, onion and fennel to the mixing bowl, chop for 10 seconds / speed 5. Scrape down the sides.
Add the prawn shells to the vegetables then sauté for 10 minutes / 265°F|130°C.
Add the wine, tomato paste, brandy, stock, tomatoes, and paprika to the mixing bowl. Cook for 30 minutes / 230°F|110°C / speed 2 / stir.
Add the shrimp meat into the mixing bowl, cook for 5 minutes / 230°F|110°C / speed 2 / stir.
Season with salt and pepper, ensure the measuring cup is securely in place then process the bisque mix for 1 minute / speed 10.
Pass the mix through a fine sieve to make sure the mix is free of shell.
Pour into soup bowls.
Enjoy your dish!
Garnish with some more shrimp and lemon zest.
Add more stock if too thick.
