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
- 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.
- Add the carrot, onion, celery, garlic, orange zest and fry till it’s lightly golden brown. Add white wine and reduce.
- Add the stock, tomato and thyme and simmer for 20 minutes.
- 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.