I think it was a Friday evening when after a couple of alcoholic beverages my friends suggested I should cook some prawns. So, knowing they are crazy about Indian flavors I made a fast prawn curry, that of course, to their outmost enjoyment. But now what? I was left with dozens of prawn heads. I don’t like to throw food away. I think that all parts of an animal can and should be used, especially the flavorful prawn head.
Well I guess that a fast prawn head bisque is a good way to use what was sometimes left for the bin. It’s pretty easy to make and cheep too. You just need a big handful of prawn heads, vegetables a glass of wine and some stock.
Soften the vegetables in a big saucepan and add the wine. Let it reduce a bit and add the bay leaves and one chili pepper. Stock goes in next so let it simmer for a couple minutes. All you have to do now is to get the prawn heads in and cover the pan. When cooked, you can see that the entire head turned orange, just remove them and let chill. Add cream to the soup and scoop those creamy insides out of the prawn. Then throw them in and add a nob of butter. Everything goes in the blender and it’s done.
Prawn head bisque is pretty straightforward and it’s delicious. Almost like lobster bisque. The prawn heads give that sweet seafood flavor; the chili gives a small hint of heat; the wine brings everything together and the cream and butter give it richness. Doesn’t it sound good? Well if it does, don’t throw those heads to the cats next time. Use them; they’re filled with flavor. You will not be disappointed. I promise!
- 7 big prawn heads
- 1 large onion
- 2-3 garlic cloves
- 2-3 carrots
- 2-3 celery stems
- 2 bay leaves
- 1 chili
- 1 glass of wine
- 150 ml cream
- nob of butter
- Dice the onions, carrots, celery and garlic.
- Soften the vegetables in olive oil and add the bay leaves plus 1 chili pepper.
- Add white wine and allow for the alcohol to evaporate.
- Add stock and let simmer for a few minutes. Then add prawn heads.
- Take prawn heads out and scoop the insides into the soup.
- Add cream, butter and blend. Salt and pepper to taste.