Shrimp bisque recipe
Shrimp BISQUE or also known as Crustacean Stock is a delicious broth extracted from shellfish waste, you can also add other types of crustacean shell such as lobster, scampi or lobster. Basic recipe to flavor risottos, fish first courses, sauces or soups. Very simple: those who know the classic vegetable broth know how to prepare this broth. I always make some when I make shrimp recipes and set it aside or freeze it in cubes to give that extra touch to the recipes.Learn how to make this recipe.
Ingredients
Prawns 500 gCherry tomatoes Onion 50 gCelery 50 gCarrots 50 gOlive oil 30 mlParsley 1 bunchWater 600 ml
Preparation
Clean the shrimp or shellfish, making sure that the sauce and what comes out of the shell is still set aside for the bisque. Put the olive oil and the chopped onion in a saucepan with the remaining vegetables. Sauté everything for a minute then add the shells of the crustaceans or shrimps and brown for a few minutes over high heat, turning and crushing the shells and heads. Then deglaze with the white wine, let it evaporate and finally add the water. Cook everything for about 1 hour, so that the water reduces and thickens. Strain the bisque by mashing it in a sieve. Once this is done, move on to its use and consumption. 🙂
Shrimp BISQUE or also known as Crustacean Stock is a delicious broth extracted from shellfish waste, you can also add other types of crustacean shell such as lobster, scampi or lobster. Basic recipe to flavor risottos, fish first courses, sauces or soups. Very simple: those who know the classic vegetable broth know how to prepare this broth. I always make some when I make shrimp recipes and set it aside or freeze it in cubes to give that extra touch to the recipes.
Learn how to make this recipe.
Ingredients
Prawns 500 g
Cherry tomatoes
Onion 50 g
Celery 50 g
Carrots 50 g
Olive oil 30 ml
Parsley 1 bunch
Water 600 ml
Preparation
Clean the shrimp or shellfish, making sure that the sauce and what comes out of the shell is still set aside for the bisque. Put the olive oil and the chopped onion in a saucepan with the remaining vegetables. Sauté everything for a minute then add the shells of the crustaceans or shrimps and brown for a few minutes over high heat, turning and crushing the shells and heads. Then deglaze with the white wine, let it evaporate and finally add the water. Cook everything for about 1 hour, so that the water reduces and thickens. Strain the bisque by mashing it in a sieve. Once this is done, move on to its use and consumption. 🙂
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