Asian Seafood Bisque
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- Prep Time:
- Cook Time:
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- 12 Medium size shrimp or prawns head on and with shell
- ¾ cup Heavy cream
- One minced Garlic
- Tablespoon minced Lemon grass
- Teaspoon Fresh chopped chili
- Enoki mushrooms for finishing
- Japanese Spring Onion for finishing
- Brandy for toasting shrimp shells
- Sautéed white or green asparagus
- Tablespoon salted butter
- Puff pastry
- Olive Oil
Take the shells and the heads off the shrimp and put them in a hot pan with some olive oil and start to sauté . If you don’t have the heads the shells will work fine but the heads are amazing flavor and get them going for a good 5 min in the oil.
Now add the garlic, lemon grass and let sweat for another 3-5 min. At this point doing this very careful take a good ¼ cup of your favorite brandy and add to the hot pan, let come to boil and tilt the pan to the flame on the stove or use a candle lighter and ignite the brandy. This is important as the flames TOAST the shell with the brandy flavor and give that same flavor to the next stage.
Now add the cream to the pan and the fresh chopped chili’s and let come to a boil and let steep with everything for a good 5 min. Now add the butter until melted and reduce by 1/3.
Now take everything in the pan and pass through a sieve back into the pan and let simmer. While you’re doing this you can make this ahead or prepare some rounds of puff pastry and have ready as part of the topping of this bisque.
Cut the shrimp into nice bit size pieces and add to the cream mixture and cook for about 1 to 2 min and get ready to plate. Put a small ladle of the cream and shrimp in a bowl and now add some sprigs of the Japanese spring onion, Sautéed asparagus and Enoki mushrooms and finally a couple little rounds of the puff pastry.
The heat of the cream with steam the delicate mushrooms and Japanese spring onion. It adds a freshness and vibrancy to a very big flavored and rich dish. Enjoy kids!