Prawn Bisque

  • prep time15 min
  • total time 45 min
  • serves 6

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.

3 Ratings
Directions for: Prawn Bisque


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


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

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

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.

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

See more: Seafood, Vegetables, Soup, Main, Dinner, Herbs


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