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Prawn Bisque

Prawn Bisque
Prep Time
15 min
Cook Time
30 min
Yields
6 servings

Elegant and rich-tasting prawn bisque is most satisfying when sampled in small portions. When choosing the prawns for this dish, make sure they come from a reputable fish monger, that they are fresh and most importantly that they come from a sustainable source. Recipe and photo from The British Columbia Cookbook, by Eric Pateman, Jennifer Ogle, James Darcy and Jean Paré. © 2012 by Company’s Coming. Used by permission.

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ingredients

1
Tbsp (15 mL) butter
6
uncooked medium prawns, peeled and deveined (tails intact)
¼
cup (60 mL) celery, chopped
¼
cup (60 mL) carrots, chopped
¼
cup (60 mL) shallots, chopped
3
oz (85 g) uncooked prawns, peeled, deveined and chopped
2
oz (55 g) tomato paste
½
cup (125 mL) whipping cream
¼
cup (60 mL) dry white wine
½
tsp (2 mL) fresh oregano, chopped
6
leaves fresh tarragon
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directions

Step 1

Melt butter in a saucepan on medium heat. Add first 6 prawns and cook until pink. Transfer to a plate and set aside.

Step 2

Add celery, carrots and shallots to same saucepan and cook for about 8 minutes until softened.

Step 3

Stir in chopped prawns, tomato paste, whipping cream wine and tarragon. Simmer, covered, on medium-low for 20 minutes or until reduced by a third. Carefully process with hand blender or in a blender until smooth.

Step 4

Pour into 6 small serving cups and place 1 shrimp and 1 tarragon leaf over each cup of soup.

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