Shellfish Bisque with Pan Seared Tiger Prawns

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Shellfish Bisque with Pan Seared Tiger Prawns

by Malcolm Lee

Start your meal with a sophisticated and easy-to-cook Shellfish Bisque with Pan Seared Tiger Prawns!

Cuisine : European  Course : Appetizer  Skill Level : Novice
Prep : 10 mins Cook : 40 mins Ready in : 50 mins  Serves : 1-2 Servings


  • 100g Prawn heads/ shell
  • 10ml Olive Oil
  • 1 tsp Tomato Paste
  • ¼ tsp Carrot Diced
  • ¼ Stalk celery, diced
  • ¼ Onion, diced
  • 1 Clove of Garlic
  • ¼ Orange’s Zest
  • 50ml White Wine
  • 200ml Vegetable Stock
  • 1 Tomato, diced
  • 1 Sprig Thyme
  • 100ml Cream


  1. Heat olive oil in a large pan and fry prawn heads and shells over medium high heat till red, add tomato paste and fry for another minute.
  2. Add the carrot, onion, celery, garlic, orange zest and fry till it’s lightly golden brown. Add white wine and reduce.
  3. Add the stock, tomato and thyme and simmer for 20 minutes.
  4. Pass through a sieve into a small pot, add the cream and simmer for a further 5 minutes. Season and serve with aioli & seared prawns and croutons.
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