Waste not, want not: after you have enjoyed fresh prawns, don’t throw out the heads and shells.
You can use them to make this Prawn Bisque.
Serves six as an entrée.
- 50g butter
- 1 red onion, chopped
- 500g green prawn shells
- 1⁄4 cup plain flour
- 400g canned tomatoes, drained and chopped
- 1 tablespoon tomato paste
- 1 cup white wine
- 1 litre chicken stock or water
- 1⁄2 cup cream
- Salt flakes & freshly ground white pepper, to taste
- 1 tablespoon brandy
- Chervil leaves, for garnishing
- Melt butter in a large saucepan over low heat and cook onion until soft but not coloured. Add prawn heads and fry until they turn red, crushing them with a meat mallet or wooden spoon as they are frying; crush well to extract as much flavour as possible.
- Add flour and stir over medium heat for 3-5 minutes, until flour is cooked out. Reduce heat. Add tomatoes and tomato paste and cook, stirring, for 3-5 minutes, until tomatoes break down. Add wine and stir until boiling. Add stock and return to the boil. Reduce heat to low and simmer for 20-30 minutes.
- Strain, pushing through a fine sieve to extract as much liquid as possible. Return the liquid to a clean saucepan, add cream and simmer to heat through.
- Taste, stir through salt, pepper and brandy, and serve garnished with chervil.
Alternative species: crabs, marrons, prawns, rocklobsters, yabby.
Recipe supplied by Sydney Seafood School