Dublin Bay Prawns are extremely popular on restaurant menus throughout Ireland as are creamy, thick soups. A combination of the two makes the perfect lunch or a delicious appetizer along with a slice of soda bread slathered with Kerrygold butter. Here is our creamy prawn bisque recipe.
Serves 8
Active Time – 45 minutes, Cooking Time – 30 minutes
Ingredients
1 ½ lb. large prawns or shrimp, peeled and deveined, shells reserved
3 8-oz. bottles clam juice
8 tablespoons unsalted butter
1 large yellow onion, chopped
2 carrots, peeled and chopped
1 leek, white part only, chopped
1 ½ tablespoons fresh tarragon leaves, chopped
2 tablespoons tomato paste
3 tablespoons long grain white rice2 plum tomatoes, chopped
½ cup brandy
¾ cup heavy cream
1 tablespoon fresh lemon juice
Kosher salt
Directions
Place shrimp shells in a saucepan with the clam juice and 5 cups of water. Simmer for 15 minutes. Strain and discard shells, reserving stock.
Meanwhile, melt 2 tablespoons of butter in large stockpot on medium heat. Pat shrimp dry, season with salt and pepper and add to stockpot. Sauté for two minutes on either side, until just cooked through. Remove from pot.
Add remaining butter to pot along with onions, carrots, leek and tarragon and cook until soft, about 8 to 10 minutes. Add rice and tomato paste and cook 2 minutes, until paste is slightly caramelized. Deglaze pan by adding ¼ cup brandy, and cook until most has evaporated. Add tomatoes and reserved stock. Bring to a boil. Reduce heat to medium and allow to simmer, uncovered, for 25 minutes. Reserve 10 shrimp, slice in half lengthwise, and add rest to pot.
Puree soup in food processor or blender in batches. Strain through sieve, return to pot, over low to medium heat. Whisk in remaining brandy, cream and lemon juice. Adjust seasoning with salt, pour into individual serving bowls, and garnish with reserved shrimp.
If you liked our creamy prawn bisque recipe, check out:
Chili Prawns with Mango, Jicama, and Cilantro Salad
