We had green shrimp curry one night, pineapple habanero prawns another, and then there were 4 left....
I had never made a seafood bisque so why not try. I had the necessary items on hand...heavy cream, check....crushed tomatoes, check....stock, check (I made a stock from the lobster shells in the previous post) and prawns bigger than my ass.
Not hard folks and so delicious. I threw the tomatoes in the cuisinart to break them down a bit, added them to the simmering stock and seasoned with salt, pepper, and a little cayenne. Next I added the cream (and the calories, unforch but who the hell cares) Cream is delicious. I was supposed to add some brandy but I didn't have any so I skipped the booze part. Apparently brandy doesn't exist here. No biggie. I had marinated the shrimp in the shells with olive oil, garlic and red chili flakes. I then sauteed them just shy of pink bc they will continue to cook in the hot soup.
When the flavors of the bisque were where I wanted them, I added a touch of butter. Two prawns were cut up and I left two whole for garnish. I placed the cut up pieces on the bottom on the bowl and poured the soup around the pile. Then the whole prawn sat on top and it looked lovely I might add.
It tasted like it was made in a restaurant. I swear the lobster stock made all the difference. We had leftovers the next day and leftovers after that but we were all bisqued out.......SOOOOO I tranformed the 2 day old soup (soup gets even more yummy after a day) into something else.....next post please!
Oh and BTW ....that's homemade bread. Check out Jim Lahey's book. I'll do a post on it.
