Simple Way to Prepare Ultimate King Prawn Bisque Sauce #Cookeverypart - Free Download

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We hope you got benefit from reading it, now let's go back to king prawn bisque sauce #cookeverypart recipe. You can cook king prawn bisque sauce #cookeverypart using 14 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook King Prawn Bisque Sauce #Cookeverypart:

1. Prepare 12 of good quality King Prawns in their shells.
2. Get 400 ml of Chicken Stock.
3. Use 2 of shallots (chopped).
4. Get 2 cloves of garlic (chopped).
5. Provide 1 stick of celery (chopped).
6. Provide of Rind of 1/2 a Lemon.
7. Provide 1 of large Bay leaf.
8. Provide 20 of Cherry Tomatoes or 1 Tin.
9. Provide 2 tsp of Tomato Puree.
10. Take 1 of heaped tsp Smoked Paprika.
11. Prepare 200 ml of white wine.
12. You need 100/150 ml of Double Cream.
13. Get of S&P.
14. You need to taste of Lemon juice.

Instructions to make King Prawn Bisque Sauce #Cookeverypart:

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..

Sauté until the prawn heads and shells turn red in colour, bashing the prawn heads to release the flavours. What you do: Melt the butter in a large pan. Cook onion, garlic and celery until soft. Add wine, stock tomato purée, bouquet garni, bay leaf and seasoning. To serve, reheat bisque until piping hot, then stir in double cream and season with salt, pepper and a squeeze of lemon juice, to taste.

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