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Good Idea to Cooking 5-Star King Prawn Bisque Sauce #Cookeverypart

Wishing to dine King Prawn Bisque Sauce #Cookeverypart a top restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with useful procedures on cooking a King Prawn Bisque Sauce #Cookeverypart like a famous chef made.

King Prawn Bisque Sauce #Cookeverypart

We hope you got insight from reading it, now let's go back to king prawn bisque sauce #cookeverypart recipe. To cook king prawn bisque sauce #cookeverypart you need 14 ingredients and 6 steps. Here is how you do that.

To prepare an extraordinary King Prawn Bisque Sauce #Cookeverypart, below are the materials needed:

  1. You need 12 of good quality King Prawns in their shells.
  2. Get 400 ml of Chicken Stock.
  3. Provide 2 of shallots (chopped).
  4. Get 2 cloves of garlic (chopped).
  5. You need 1 stick of celery (chopped).
  6. Get of Rind of 1/2 a Lemon.
  7. Get 1 of large Bay leaf.
  8. Get 20 of Cherry Tomatoes or 1 Tin.
  9. Get 2 tsp of Tomato Puree.
  10. Use 1 of heaped tsp Smoked Paprika.
  11. Get 200 ml of white wine.
  12. Provide 100/150 ml of Double Cream.
  13. Take of S&P.
  14. Use to taste of Lemon juice.

After readying the components, next you are good to make your appetizing King Prawn Bisque Sauce #Cookeverypart by following the guidances below:

  1. In a pan over a medium heat use a little olive or rapeseed oil, start to cook the prawn shells & heads with the shallots & celery. This will take 4/5 mins. Keep it moving..
  2. Add the Garlic & cook for another 2 mins. Add wine & reduce by half..
  3. Once wine is reduced add tomato purée, bay leaf, tomatoes & paprika & cook for 2 mins. This will create a thickish paste. Then add the stock. Bring to the boil & simmer for 20 mins..
  4. Remove from heat & add all the mixture to your blender & blitz hard for 2 mins. You can use a stick blender also..
  5. Pass the mixture through a fine sieve..
  6. Simmer & add cream & seasoning. Reduce down gently if you require your sauce slightly thicker..

Add in the prawn heads, claws, shells and tails. Sauté until the prawn heads and shells turn red in colour, bashing the prawn heads to release the flavours. What you do: Melt the butter in a large pan. Cook onion, garlic and celery until soft. Add wine, stock tomato purée, bouquet garni, bay leaf and seasoning.

Recipe : King Prawn Bisque Sauce #Cookeverypart

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