Description
A rich and creamy spiced seafood bisque made with shrimp, aromatic vegetables, and a blend of smoky and fiery spices, finished with a velvety texture from heavy cream. Topped with crispy sesame prawn croutons for added texture and garnished with fresh herbs, this dish offers a luxurious seafood experience with layers of deep, comforting flavors.
Ingredients
Bisque
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 1 small carrot, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine
- 3 cups seafood stock
- 1 cup crushed tomatoes
- 1 cup heavy cream
Sesame Prawn Croutons
- 8 ounces shrimp, peeled and deveined
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
- Fresh parsley or chives for garnish
Instructions
- Prepare the base: Heat the olive oil and butter in a large pot over medium heat. Add the finely chopped onion, celery, and carrot. Sauté for 5 to 6 minutes until the vegetables are softened and translucent.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for 1 minute to release their flavors and deepen the taste.
- Spice it up: Add smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Stir thoroughly to coat the vegetables with the spices, building a rich flavor foundation.
- Deglaze with wine: Pour in the dry white wine and let it simmer for about 2 minutes to reduce and enhance depth.
- Add liquids and simmer: Pour in seafood stock and crushed tomatoes, bring to a gentle simmer. Let cook for 15 minutes to allow flavors to meld beautifully.
- Blend the bisque: Use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Blend until smooth, creating a creamy, velvety texture.
- Finish the bisque: Return the blended soup to the pot. Stir in the heavy cream and simmer gently for 5 minutes to warm through and fully marry the flavors.
- Prepare sesame prawn croutons: Toss the peeled shrimp with sesame oil and soy sauce. Heat a skillet over medium-high heat and cook the shrimp for 2 to 3 minutes on each side until they are cooked through and lightly crisp on the outside.
- Add sesame seeds: Sprinkle sesame seeds over the cooked shrimp while still in the skillet, allowing them to toast slightly for extra crunch.
- Serve: Ladle the creamy bisque into bowls and top each serving generously with the sesame prawn croutons. Garnish with fresh parsley or chives. Serve hot, ideally with crusty bread for dipping.
Notes
- Adjust the spice level by increasing or decreasing the cayenne pepper according to your heat preference.
- For variety, substitute shrimp with scallops or crab meat to change the seafood profile.
- Pair this bisque with crusty bread for an exceptional dipping experience.
