CAJUN PRAWN BISQUE

• servings: 4

Ingredients

The Shrimp Stock

500 gms prawn shells

1 small onion - sliced

1 tsp whole black peppercorns

1 tsp coarse salt

2 dried bay leaves

1 Tbsp extra-virgin olive oil

2 Tbsp fresh parsley

1.5 litres water

The Bisque

500 gms green prawns

100 gms salted butter

1 small onion - finely diced

2 celery stalks - finely diced

3 garlic cloves - minced

2 Tbsp plain flour

2 Tbsp tomato paste

750 mls milk

500 mls prawn stock

1 dried bay leaf

4 fresh basil leaves - torn

3 Tbsp hot Siracha sauce

1 tsp coarse salt

3 scallions - finely sliced

Directions

Bring the water to a boil and toss in all the stock ingredients. Boil for 20-30 minutes. Strain stock into a bowl or container and discard the solids.

Melt the butter in a large skillet over medium-high. Add the onions, celery and garlic. Saute until soft, 5 minutes. Add the flour and tomato paste and toss to coat the veggies. Remove pan from the heat.

Stir in the milk and broth and whisk until combined. Add the bay leaf, torn basil and hot sauce. Put back on the heat and bring to a boil reduce and simmer 10 minutes. Toss in some salt.

Add the shrimp and cook until they’re pink, 2 minutes.

Remove from heat and add the scallions. Taste it. More salt? Do it. More hot sauce? Ohhhh yeah. Get it just right for your taste buds.

Ladle up and serve with crusty bread.