Prawn Bisque with Golden Croutons is a rich, creamy French soup made from prawn shells, creating a savory, flavorful broth. This elegant dish is perfect for using leftover prawn shells and is enhanced with Cognac, white wine, and a velvety finish of cream. Serve with golden croutons for a delightful appetizer.
In a casserole, heat the oil, add the Mirepoix, garlic, parsley, shallots, shells, and bay leaves to the pan, and cook over medium heat for about 10 minutes. Add the cognac and ignite, let the alcohol burn. Add tomato paste, wine, fish stock, and very slowly for 45 minutes.
Knead together the soft butter and flour to make a "". Place some of the hot liquid in a bowl, and beat in the butter and flour paste. Return this paste to the simmering ingredients and blend thoroughly. Simmer for another 15 minutes.
Strain the bisque through a fine strainer, using the ladle to pound the solids, extract every last bit of liquid. Return to the pan, and bring to boil. Add cream and adjust seasoning and .
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Shrimp cook in minutes — watch for the curl and the color change, then get them off the heat immediately. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
