Here is another filling soup recipe that is either a great first course or starter. This bisque is loaded with jumbo prawns, vegetables, cream and a touch of cognac and is a perfect recipe for a fast weeknight meal. Pair with a simple green salad and a hearty slice of garlic bread. Smart Recipes, European Recipes, Seafood,Dairy,Vegetables Recipes, Recipes Seafood,Dairy,Vegetables European Cognac Shrimp Bisque Cognac Shrimp Bisque Recipe | CHEFBear.net PT1H15M Serves 6 2 Pounds Shell On Prawns 4 Tablespoons Unsalted Butter 2 Medium Yellow Onions 2 Medium Carrots 2 Medium Celery Stalks With Leaves 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper 2 Tablespoons Tomato Paste 5 N/A Fresh Thyme Sprigs 2 Medium Bay Leaves 3 Tablespoons All-Purpose Flour 1/2 Cup Cognac 3/4 Cup Heavy Cream 1/4 Teaspoon Cayenne Pepper 5 Cups Water Peel prawns, reserving shells, then, chop them into bite-size pieces. Transfer shrimp pieces to a medium container and refrigerate before using. In a Dutch oven, melt 1 tablespoon of the butter over medium heat and saute carrots, celery, onions, reserved shrimp shells and 1/8 teaspoon each salt and black pepper for about 5 minutes, stirring occasionally. Increase the heat to medium-high and stir in tomato paste, thyme and bay leaves. Stir in water and bring to a boil. Reduce heat to low and simmer for about 30 minutes. Through a fine mesh strainer, strain the mixture into a heatproof container, discarding solids. With the paper towels, wipe out any solids from the Dutch oven. In the same Dutch oven, melt remaining 3 tablespoons of butter over low heat, and stir in flour. Continue to cook for another 4 minutes a thick roux is formed, make sure to keep stiring to avoid burning the roux. Slowly, stir in the cognac, beating continuously. Stir in reserved hot stock and bring to a boil. Stir in reserved prawn pieces, cream and cayenne and simmer for 10 minutes. Season with remaining salt and black pepper and serve.

Cognac Shrimp Bisque

Cognac Shrimp Bisque Recipe


Here is another filling soup recipe that is either a great first course or starter. This bisque is loaded with jumbo prawns, vegetables, cream and a touch of cognac and is a perfect recipe for a fast weeknight meal. Pair with a simple green salad and a hearty slice of garlic bread.

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Recipe Information

Flavor Profile

European

Protein

Seafood,Dairy,Vegetables

Category

Soups

Serves

6

Total Time

1 Hour 15 Minutes

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Ingredients

      • 2 Pounds Shell On Prawns (Deveined)
      • 4 Tablespoons Unsalted Butter
      • 2 Medium Yellow Onions (Diced)
      • 2 Medium Carrots (Peeled & Diced)
      • 2 Medium Celery Stalks With Leaves (Diced)
      • 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper (Or More, To Taste)
      • 2 Tablespoons Tomato Paste
      • 5 Fresh Thyme Sprigs
      • 2 Medium Bay Leaves
      • 3 Tablespoons All-Purpose Flour
      • 1/2 Cup Cognac
      • 3/4 Cup Heavy Cream
      • 1/4 Teaspoon Cayenne Pepper
      • 5 Cups Water

Directions

  1. Peel prawns, reserving shells, then, chop them into bite-size pieces. Transfer shrimp pieces to a medium container and refrigerate before using.
  2. In a Dutch oven, melt 1 tablespoon of the butter over medium heat and saute carrots, celery, onions, reserved shrimp shells and 1/8 teaspoon each salt and black pepper for about 5 minutes, stirring occasionally. Increase the heat to medium-high and stir in tomato paste, thyme and bay leaves. Stir in water and bring to a boil. Reduce heat to low and simmer for about 30 minutes.
  3. Through a fine mesh strainer, strain the mixture into a heatproof container, discarding solids.
  4. With the paper towels, wipe out any solids from the Dutch oven. In the same Dutch oven, melt remaining 3 tablespoons of butter over low heat, and stir in flour. Continue to cook for another 4 minutes a thick roux is formed, make sure to keep stiring to avoid burning the roux.
  5. Slowly, stir in the cognac, beating continuously. Stir in reserved hot stock and bring to a boil. Stir in reserved prawn pieces, cream and cayenne and simmer for 10 minutes. Season with remaining salt and black pepper and serve.



Nutrition & Cost Facts

Calories

409 kcal

Carbs

10 g

Fat

20 g

Protein

32 g

Cost Per Serving

$4.56

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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