Bisque Of Prawns Or Shrimps Recipe
The recipe for Bisque of Prawns or Shrimps has a rich history and is a beloved dish in many coastal regions. The term "bisque" originally referred to a creamy soup made with crayfish or shellfish, and it is believed to have originated in France during the 17th century. Over time, the recipe has evolved and variations have been developed to feature different types of shellfish.
Now, let's delve into the recipe itself. This Bisque of Prawns or Shrimps is a delicious and flavorful dish that combines the natural sweetness of prawns or shrimps with aromatic herbs and vegetables. This recipe serves approximately four to six people.
To begin, you will need the following ingredients:
- 3 dozen prawns or shrimps
- 2 small tablespoonfuls of butter
- 1 onion, sliced
- 1 carrot, sliced
- 1 small piece of salt pork, chopped
- A bunch of sweet herbs (such as thyme, parsley, and bay leaves)
- 1 quart of milk
- 1 teaspoonful of cornstarch
- Additional butter for the prawn shells paste
To prepare the Bisque of Prawns or Shrimps, follow these step-by-step instructions:
1. Start by boiling three dozen prawns or shrimps in salted water for about 20 minutes until they are fully cooked and tender. It's important to use enough water to cover the prawns completely.
2. While the prawns are boiling, melt the two small tablespoonfuls of butter in a separate pan. Then, add the sliced onion, sliced carrot, and chopped salt pork. Fry them together until they become tender and golden.
3. Once the prawns are cooked, remove them from the boiling water. Set aside half of the prawns and keep them warm.
4. Into the same boiling water, add the fried mixture of onion, carrot, and salt pork. Season with salt, pepper, and the bunch of sweet herbs. Also, return half of the prawns to the pot. Allow it to simmer for about one hour to develop the flavors.
5. Using a mortar and pestle, pound the shells of the prawns. Add a little butter to the pounded shells to form a smooth paste. This paste will enhance the flavor and texture of the bisque.
6. Stir the prawn shell paste into the simmering soup and let it boil for an additional twenty minutes. This step will infuse the soup with a rich prawn flavor.
7. Once the soup is ready, strain it through a sieve to remove any solids and ensure a smooth texture.
8. In a separate bowl, mix one teaspoonful of cornstarch with a little cold milk until it dissolves. This step will help to thicken the bisque.
9. Pour the strained soup back into the pot. Add the quart of milk and the cornstarch mixture. Stir well to combine.
10. Allow the bisque to come to a boil and let it simmer for a few minutes until it thickens to a consistency similar to rich cream. Make sure to adjust the seasoning if necessary.
11. Once the bisque has thickened, it is ready to be served. Ladle the bisque into individual bowls or soup cups. You may garnish with a sprig of fresh herbs, such as parsley or dill, for added flavor and presentation.
The Bisque of Prawns or Shrimps is best enjoyed when served hot. Its creamy texture, infused with the natural sweetness of the prawns or shrimps, makes it a delightful and satisfying dish.
Fun fact: Bisque is often associated with luxury and elegance. It was traditionally served as an appetizer in fine dining establishments, and its creamy texture and complex flavors made it a favorite among the upper class.
Similar to Bisque of Prawns or Shrimps, there are other popular bisque recipes featuring different types of shellfish. Some examples include Lobster Bisque, Crab Bisque, and Crawfish Bisque. These variations can showcase the unique flavors and textures of each type of shellfish, offering a delightful experience for seafood lovers.
So, whether you choose to savor the Bisque of Prawns or Shrimps or explore other variations, you can indulge in the rich history and flavors of these beloved seafood dishes. Enjoy!