Tried making a prawn bisque since I had an abundance of prawn shells to work with, roughly about a full saucepan's worth of prawn shells.
But these prawn shells were fried to begin with, so some of the flavour was lost to the oil that it was fried in. Uncooked prawn shells are also usable, but it's better to roast it in an oven at high temperatures till the shells are nice and crispy.
Added 4 garlic cloves whole to the shells, a pinch of paprika, some black pepper and salt to taste and 2 bayleaves. To this, 3 parts milk to 1 part cream was added until the liquids just covered the prawn shells.
Left it to boil at high heat for 20 min and then simmered for another 20 min.
Posts
