Make Ahead

Shrimp and tomato bisque

July 26, 2011
3 Ratings
Author Notes

Shrimps. Chilli. Rice. Not much else needed! Adding the chilli after cooking preserves the fresh flavours and keeps the 'sweet' heat! —Kitchen Butterfly

  • Serves 2 lavishly, 4 conservatively
Ingredients
  • Raw king prawns – 500g, in shell
  • 1 teaspoon cumin seeds
  • 1 teaspoon herbs de provence or mixed herbs
  • 6-10 whole black peppercorns
  • Cayenne pepper, to taste
  • 1-2 boiled potatoes (optional)
  • 10 – 12 yellow cherry tomatoes, roughly chopped
  • 1 onion, roughly chopped
  • 1-2 cloves of garlic, finely sliced
  • ¼ - ½ a yellow (or green) scotch bonnet
  • 1 tablespoon (brown) butter
  • 1 heaped teaspoon plain all purpose/wholemeal flour
  • Vegetable oil
  • Salt and pepper to taste
  • 1 tablespoon of cream (optional)
In This Recipe
Directions
  1. Toast the cumin seeds with the peppercorns till fragrant. Remove and crush in a mortar and pestle. Combine with the cayenne, mixed herbs and salt and rub all over the prawns. Set aside for 5 minutes.
  2. Heat up 1 teaspoon of oil in a pan till hot. Place the prawns in the pan in a single layer (you may need to do this in batches). As soon as the prawns turn pink on one side – a minute/two, turn over and allow to cook on the other side. Once that side turns pink, remove and set aside in a bowl. Repeat greasing of pan and frying of prawns till all are done.
  3. Let the prawns cool down then remove the shells – do not discard the shells but set aside,separating flesh from shells.
  4. In a large pan, fry the chopped onions on medium to low heat till just caramelized. Add the shrimp shells to the onions and cook for 4-5 minutes, stirring continuously. Then add 3 cups of water, the chopped tomatoes and sliced garlic. Allow to cook for 10 minutes, stirring now and again.
  5. Put the prawn shells – onion mixture into a food processor and blitz till the shells are chopped up. Then add the yellow bonnet – adding small pieces and tasting, till the right heat level is achieved. Pass the pureed mixture through a sieve twice – discard the gritty shell bits and reserving the smooth puree
  6. Make a roux on medium – low heat in the pan by combining the butter and flour. Allow to cook, stirring for 2-3 minutes. The remove the pan off the heat for a minute while you add the fine shrimp puree/liquid back to the pan, slowly stirring till thickened - if too thick, thin with some water. Allow to heat up gently. Once gently bubbling, add the cooked, shelled prawns – stir well to combine and let just heat up for a minute or two till warm all over
  7. Add the cream (at the last minute, and if using) and serve with freshly boiled white rice and some chopped chives/coriander to top.

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    Kitchen Butterfly
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.