Shrimp bisque
Instructions
First prepare the beat with onion, carrot, thyme Bay leaves in 30 g butter over low heat for about 15 minutes, stirring trying not to take color to vegetables.
Pour the cognac and wine.
Raise the heat and bring the shrimp possibly alive.
Add salt and cayenne pepper.
Reduce the heat and let simmer for another 10 minutes.
Turn off and let cool.
When you can put your hand without getting burned, remove the shrimp, sgusciateli and put the pulp aside after divided into three parts each shrimp.
Pounded In a mortar and shells shrimp waste, a little at a time until a smooth paste.
incorporated the beat with the cooking sauce to the mixture of barks and fish fumet and let boil for a few minutes, then pass the Mashers, season with salt and pepper.
Put everything into the pot and bring to a boil, add the bread crumbs and allow to boil the whole thing for another 10 minutes then passed the gravy to a very dense-mesh sieve.
Add cream and slices of Lobster bisque, return to a boil for two to three minutes.
Serve using the tails of shrimp dishes as a garnish.
Ingredients and dosing for 8 persons
- 40 well washed prawns
- == 1 large onion Finely Chopped
- == 1 large carrot Finely Chopped
- 1 stalk of celery finely chopped
- Leaf 1 of minced laurel
- 1 teaspoon of thyme
- Oregano (optional)
- Marjoram (optional)
- 4 tablespoons of brandy (or cognac)
- 40 cl of dry white wine
- Salt
- Cayenne pepper
- 125 cl of fish fish stock (see recipe)
- 100 g of shredded bread crumbs
- 15 cl of double cream
- 30 g of butter