King Prawn Bisque Sauce #Cookeverypart
King Prawn Bisque Sauce #Cookeverypart

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, king prawn bisque sauce #cookeverypart. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

King Prawn Bisque Sauce #Cookeverypart is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. King Prawn Bisque Sauce #Cookeverypart is something which I’ve loved my entire life.

Place the prawn shells and heads in a pot and add the stock, bay leaves, peppercorns, salt, lemon peel and garlic. Peel the prawns and set aside. Place the shells in a large saucepan. Peel and devein the rest, reserving all the heads and shells.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook king prawn bisque sauce #cookeverypart using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make King Prawn Bisque Sauce #Cookeverypart:
  1. Get 12 good quality King Prawns in their shells
  2. Get 400 ml Chicken Stock
  3. Make ready 2 shallots (chopped)
  4. Make ready 2 cloves garlic (chopped)
  5. Make ready 1 stick celery (chopped)
  6. Make ready Rind of 1/2 a Lemon
  7. Make ready 1 large Bay leaf
  8. Prepare 20 Cherry Tomatoes or 1 Tin
  9. Take 2 tsp Tomato Puree
  10. Get 1 heaped tsp Smoked Paprika
  11. Make ready 200 ml white wine
  12. Prepare 100/150 ml Double Cream
  13. Prepare S&P
  14. Take to taste Lemon juice

Dice the prawns into small pieces, leaving a few pieces whole for garnish. When the sauce has reduced, strain the sauce and add the cream, continue to simmer until the sauce thickens. Add this to the bisque/cream sauce. Meanwhile, heat a large pot of water until boiling.

Instructions to make King Prawn Bisque Sauce #Cookeverypart:
  1. 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.
  2. Add the Garlic & cook for another 2 mins. Add wine & reduce by half.
  3. 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.
  4. Remove from heat & add all the mixture to your blender & blitz hard for 2 mins. You can use a stick blender also.
  5. Pass the mixture through a fine sieve.
  6. Simmer & add cream & seasoning. Reduce down gently if you require your sauce slightly thicker.

Add this to the bisque/cream sauce. Meanwhile, heat a large pot of water until boiling. Add the tomato purée, salt and pepper and stir. This is a dish for prawn lovers - ravioli with prawn mousse filling, topped with a prawn bisque sauce and prawns sautéed with cognac. Traditionally, bisque is a rich, creamy French soup made by extracting as much flavour as possible out of shellfish (like lobster, crab or prawns) using the heads and shells.

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