Easy-Peasy Prawn Bisque

You can never have too many main course recipes, so give Easy-Peasy Prawn Bisque a try. One serving contains 284 calories, 24g of protein, and 17g of fat. This recipe serves 6. For $3.03 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. 11 person have made this recipe and would make it again. Head to the store and pick up juice of lemon, sugar, fish stock, and a few other things to make it today. It is brought to you by Simply Delicious Food. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. With a spoonacular score of 51%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Dublin Bay Prawn Bisque, Easy peasy lentil curry, and Easy Peasy Strawberry Dessert.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 bay leaves

1 cup cream

1.5 liters chicken/fish stock

1.5 tablespoons flour mixed with ½ cup water

Fresh parsley, chopped, to serve

1 garlic clove

1 garlic cloves, crushed

juice of ½ lemon

2 pieces of lemon peel (yellow part only)

500g prawn shells and heads

1 red onion, finely chopped

salt & pepper to taste

1 teaspoon sea salt flakes

½ teaspoon smoked paprika

½ teaspoon sugar

1 tablespoon tomato paste

1 teaspoon whole white peppercorns

Equipment:

pot

sieve

bowl

whisk

Cooking instruction summary:

Place the prawn shells and heads in a pot and add the stock, bay leaves, peppercorns, salt, lemon peel and garlic. Bring up to a boil and allow to simmer for 30 minutes, covered until the stock is well infused by the shells.In a separate pot, melt a little butter and fry the onion until soft and translucent. Add the garlic and fry for a few seconds before adding the smoked paprika, tomato paste and sugar.Allow to fry for 30 seconds then pour in the prawn stock with the shells and heads.Allow to simmer for 20 minutes then remove from the heat and allow to cool to room temperature.When the stock has cooled down, blend, shells and all until the shells are broken up completely. Pass the mixture through a sieve into a bowl and then through a sieve lined with muslin once more into a clean pot. This is to make sure there is no grit or sediment in the bisquePlace the pot over a low heat and allow to come back up to heat. Pour in the cream. If the soup seems too thin at this stage (which it probably will be), whisk in the flour paste and allow to simmer gently for 10 minutes until the soup has thickened slightly. You don't want it to be too thick, it needs to be very 'soupy' still but also not watery.Season to taste and serve with a sprinkling of chopped parsley.

 

Step by step:


1. Place the prawn shells and heads in a pot and add the stock, bay leaves, peppercorns, salt, lemon peel and garlic. Bring up to a boil and allow to simmer for 30 minutes, covered until the stock is well infused by the shells.In a separate pot, melt a little butter and fry the onion until soft and translucent.

2. Add the garlic and fry for a few seconds before adding the smoked paprika, tomato paste and sugar.Allow to fry for 30 seconds then pour in the prawn stock with the shells and heads.Allow to simmer for 20 minutes then remove from the heat and allow to cool to room temperature.When the stock has cooled down, blend, shells and all until the shells are broken up completely. Pass the mixture through a sieve into a bowl and then through a sieve lined with muslin once more into a clean pot. This is to make sure there is no grit or sediment in the bisque

3. Place the pot over a low heat and allow to come back up to heat.

4. Pour in the cream. If the soup seems too thin at this stage (which it probably will be), whisk in the flour paste and allow to simmer gently for 10 minutes until the soup has thickened slightly. You don't want it to be too thick, it needs to be very 'soupy' still but also not watery.Season to taste and serve with a sprinkling of chopped parsley.


Nutrition Information:

Quickview
284k Calories
23g Protein
17g Total Fat
7g Carbs
10% Health Score
Limit These
Calories
284k
14%

Fat
17g
27%

  Saturated Fat
9g
60%

Carbohydrates
7g
3%

  Sugar
1g
2%

Cholesterol
264mg
88%

Sodium
2063mg
90%

Get Enough Of These
Protein
23g
47%

Vitamin K
67µg
65%

Selenium
42µg
61%

Phosphorus
277mg
28%

Calcium
238mg
24%

Manganese
0.44mg
22%

Vitamin A
1055IU
21%

Vitamin B3
4mg
21%

Copper
0.39mg
19%

Iron
2mg
16%

Vitamin B12
0.94µg
16%

Vitamin C
12mg
16%

Zinc
2mg
14%

Vitamin E
1mg
13%

Potassium
401mg
11%

Magnesium
39mg
10%

Vitamin B2
0.16mg
9%

Folate
33µg
8%

Vitamin B6
0.09mg
5%

Fiber
0.95g
4%

Vitamin B1
0.05mg
3%

Vitamin B5
0.28mg
3%

Vitamin D
0.28µg
2%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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