Bisque of Shrimp and Dublin Bay Prawns

1. 1

   Peel the shrimp and Dublin Bay prawns, saving the shells.

2. 2

   Cover the peeled shellfish with plastic wrap and place in the refrigerator until ready to use.

3. 3

   Put the butter and olive oil in a large pan and heat up over medium heat.

4. 4

   Add the shallots and saute them for 4-5 minutes until the shallots are transparent.

5. 5

   Add the shellfish shells and saute for a further 4-5 minutes.

6. 6

   Add the white wine and cook for 1 minute.

7. 7

   Add enough water to completely cover the shells and cook on low heat for 1-1 1/2 hours.

8. 8

   Take the mixture and place it in a food processor and process until you get a smooth mixture.

9. 9

   Filter this through cheesecloth put in a sieve.

10. 10

    Return the sieved soup to the pan and heat up to boiling.

11. 11

    Lower heat to simmer and add the whipping cream as desired.

12. 12

    Simmer for 5-10 minutes, then add salt and pepper to taste.

13. 13

    Add the reserved shellfish and cook for 5 minutes or so until they are done.

14. 14

    Serve the soup with rouille and good bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.