How I Make Shrimp Bisque

When eating shrimps, we tend to throw away their heads and choose to eat the flesh part, without knowing how flavorful the heads are! Therefore, for today’s recipe, we’ll focus on the lusciousness of the shrimp’s head, an idea that French has been doing to create bisque.

Bisque is a smooth, creamy, highly-seasoned soup, based on a strained broth of crustaceans. The French bisque is one of the most popular seafood soups around the world.

I have here a half kilo of shrimp head remnants from the shrimps I used in last time’s Hot Prawn Salad. It’s time to utilize the head now.

http___www.bigleaguekickball.com_about_ buy Soma no prior script 1. Prepare all the ingredients needed.

• http___www.bigleaguekickball.com_category_press_ order soma for over night delivery 1/2 kilo shrimp heads
• 1 onion bulb
• 1 garlic head
• 1/2 carrots
• 1 tbsp butter
• 1 bay leaf
• 1/4 tsp cajun
• 1 tsp parsley
• 1 tbsp tomato sauce
• 1 tbsp flour
• 1/2 cup heavy cream
• Salt
• Pepper

2. Slice onion, garlic and carrots.

3. Saute sliced vegetables and aromatics with butter.

4. Add the shrimp heads.

5. Place in bay leaf, cajun powder, parsley, tomato and flour. Mix.

6. Pour water and let it simmer for ten minutes.

7. Put this out of the heat and puree in a blender.

8. Strain and squeeze as much liquid as possible.

9. Bring it back to the pot and add heavy cream, salt and pepper to taste.

10. Your Shrimp Bisque is now done and ready to be served.