Magadan Shrimp in Bisque Sauce
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
1
Description
Grilled shrimp from the chef of a popular American restaurant. A separate step details how to make bisque from shrimp shells. If you manage to gather the necessary 600 grams of shrimp heads and shells, you'll create a fragrant and delicious sauce for meat, fish, or even more shrimp, and it's almost free. From every kilogram of shrimp, about 300 grams typically goes to waste, which is both a shame and a disappointment. Therefore, for those who truly love these crustaceans, collecting chitin for bisque is a breeze. Cook the sauce in bulk—you won't notice how quickly you'll use it all up for patties, steaks, meatballs, and other seafood delights.
Ingredients
- Large tail-on shrimp - 6 pieces
- Carrot - 1.8 oz
- Onion - 1.8 oz
- Pumpkin - 1.8 oz
- Ghee - 1.8 oz
- Sugar - 1.4 oz
- Vegetable Oil - 0 fl oz
- Passata Tomato Sauce - 1.4 oz
- Pasta shells - 21.2 oz
- Cognac - 1.1 oz
- Water - 1⅕ l
- Herbs - to taste
Step by Step guide
Step 1
Prepare the bisque sauce. Preheat the oven to maximum temperature. Dice the onion, carrot, and pumpkin into 6x6 mm cubes. Sauté them in clarified butter until golden brown.
Step 2
In another pan, spread the sugar in a thin layer, place it over heat, and allow the sugar to melt and lightly darken.
Step 3
Add vegetable oil and tomato paste to the sugar in the pan. Keep the mixture over high heat for 5 minutes or a little longer, stirring vigorously all the time. The mixture should caramelize but must not burn. When the consistency resembles that of plum jam, remove it from the heat.
Step 4
Place the shrimp shells on a baking sheet and put them in the preheated oven for 2–3 minutes. Once the chitin is well heated, remove the baking sheet from the oven, drizzle the shrimp with cognac, and carefully ignite them. Wait for the flame to extinguish on its own.
Step 5
Combine the sautéed vegetables, caramel mixture, and shrimp chitin in a saucepan.
Step 6
Pour 1.2 liters of water into a saucepan, bring to a boil, and simmer everything together for about 30 minutes — the shells should become tender.
Step 7
Cool the biscuit, blend it thoroughly with a blender, and pass it through a fine sieve.
Step 8
Remove the heads from the shrimp, leaving the shells and tails intact. Slice the bodies in half lengthwise and remove the intestinal vein.
Step 9
Brush the shrimp with vegetable oil and place them shell-side down on a well-heated grill.
Step 10
Fry for about 7–8 minutes, until the shrimp meat becomes opaque, then flip and cook for another 2–3 minutes.
Step 11
Place the shrimp in a bowl, add the bisque sauce, and sprinkle with finely chopped herbs.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.