King Prawn Bisque Sauce #Cookeverypart

Name: King Prawn Bisque Sauce #Cookeverypart
Total time: 2400 s
Yield: 4 servings
Cuisine: British
Ingredients: 12 good quality King Prawns in their shells; 400 ml Chicken Stock; 2 shallots (chopped); 2 cloves garlic (chopped); 1 stick celery (chopped); Rind of 1/2 a Lemon; 1 large Bay leaf; 20 Cherry Tomatoes or 1 Tin; 2 tsp Tomato Puree; 1 heaped tsp Smoked Paprika; 200 ml white wine; 100/150 ml Double Cream; S&P; to taste Lemon juice

ChefAnton @chefanton75

Bristol

I purchased some beautiful Hake & King Prawns from the local fish monger. It seemed an ideal opportunity to take part in the #Cookeverypart challenge & use the whole prawns to make this Velvety, rich classic sauce.

Pan Roasted Hake & Prawns with Spinach, Chickpea & Pine Nut. Prawns Bisque Sauce, finished with Basil Oil. All made fresh at home.

ChefAnton @chefanton75

Bristol

Pan Roasted Hake & Prawns with Spinach, Chickpea & Pine Nut. Prawns Bisque Sauce, finished with Basil Oil. All made fresh at home.

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Ingredients

40mins

4 servings

12good quality King Prawns in their shells
400 mlChicken Stock
2shallots (chopped)
2 clovesgarlic (chopped)
1 stickcelery (chopped)
Rind of 1/2 a Lemon
1large Bay leaf
20Cherry Tomatoes or 1 Tin
2 tspTomato Puree
1heaped tsp Smoked Paprika
200 mlwhite wine
100/150 mlDouble Cream
S&P
to tasteLemon juice

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Steps

40mins

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.

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Cooksnaps

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ChefAnton @chefanton75

on November 17, 2020 06:51

Bristol

Ex Chef many moons ago. Still love cooking & eating out.I do not follow weights & measures as a rule I normally follow my instincts using taste & texture. Sometimes it works sometimes it doesn’t. If you would like to know anything about my dishes please feel free to drop me a message...Happy Cooking 🙏😉https://www.facebook.com/Chef-Anton-112369750453490/