Here is another filling soup recipe that is either a great first course or starter. This bisque is loaded with jumbo prawns, vegetables, cream and a touch of cognac and is a perfect recipe for a fast weeknight meal. Pair with a simple green salad and a hearty slice of garlic bread. Smart Recipes, European Recipes, Seafood,Dairy,Vegetables Recipes, Recipes Seafood,Dairy,Vegetables European Cognac Shrimp Bisque Cognac Shrimp Bisque Recipe | PT1H15M Serves 6 Ingredients: 2 Pounds Shell On Prawns 4 Tablespoons Unsalted Butter 2 Medium Yellow Onions 2 Medium Carrots 2 Medium Celery Stalks With Leaves 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper 2 Tablespoons Tomato Paste 5 Fresh Thyme Sprigs 2 Medium Bay Leaves 3 Tablespoons All-Purpose Flour 0.5 Cup Cognac 0.75 Cup Heavy Cream 0.25 Teaspoon Cayenne Pepper 5 Cups Water Peel prawns, reserving shells, then, chop them into bite-size pieces. Transfer shrimp pieces to a medium container and refrigerate before using. In a Dutch oven, melt 1 tablespoon of the butter over medium heat and saute carrots, celery, onions, reserved shrimp shells and 1/8 teaspoon each salt and black pepper for about 5 minutes, stirring occasionally. Increase the heat to medium-high and stir in tomato paste, thyme and bay leaves. Stir in water and bring to a boil. Reduce heat to low and simmer for about 30 minutes. Through a fine mesh strainer, strain the mixture into a heatproof container, discarding solids. With the paper towels, wipe out any solids from the Dutch oven. In the same Dutch oven, melt remaining 3 tablespoons of butter over low heat, and stir in flour. Continue to cook for another 4 minutes a thick roux is formed, make sure to keep stiring to avoid burning the roux. Slowly, stir in the cognac, beating continuously. Stir in reserved hot stock and bring to a boil. Stir in reserved prawn pieces, cream and cayenne and simmer for 10 minutes. Season with remaining salt and black pepper and serve.

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