French Shrimp Bisque
1.
Wash the prawns, drain, insert a toothpick between the first and second sections of the back of the shrimp, and pick out the shrimp intestines
2.
After removing the shrimp intestines, twist off the shrimp heads and peel them, leaving only the beautiful shrimp tails. Keep the shrimp heads and shells for later use
3.
To prepare the other ingredients for the soup shrimp soup, slice tomatoes, onions and carrots
4.
Add butter and shrimp head and shrimp shells in a small saucepan, stir fry over medium heat to create a fragrance
5.
Add onion and stir fry for another minute
6.
Add tomatoes, carrots and parsley, basil leaves. Pour 2 bowls of boiling water, boil and simmer for 30 minutes.
7.
After the shrimp oil soup is boiled, add half a slice of lemon, stir a few times, and season with salt. Don't cover the lid, let it cool for a while.
8.
In another saucepan, add 2 tablespoons of flour to cold water to make a non-sticky paste
9.
The strainer is placed on the pot of flour water, and the warm (not hot) shrimp oil soup is mixed with the flour water through the strainer. Move fast, or stir while pouring, to ensure that the flour water will not form small lumps due to the external high temperature
10.
After mixing, place on a pot, cook on low heat for 5 minutes until the batter is fully cooked and viscous, and add appropriate amount of cream, salt and pepper, and brandy to taste. Do not leave or stop stirring from when the fire is turned on to when the fire is turned off.
11.
After turning off the heat, add the shrimps and simmer for 1 minute.
12.
If the shrimp soup is not drunk right away, please remove the shrimp, sprinkle some salt and pepper, and then add it to the soup when you drink it. If the shrimp keeps soaking, it will shrink in size and become old and tough.
13.
Finished product
Tips:
1 When peeling the shrimp heads at the beginning, you have to "twist" instead of "pull" or "pull". Too much pressure on the shrimp heads will squeeze out all the shrimp paste inside. If it is twisted, there is still a small amount of shrimp meat attached to the end of the shrimp head, which blocks the yellow and brown things inside the shrimp head. Whether it is fried or boiled, the color of the soup is not smudged.
2 When mixing the shrimp oil soup with the flour water, it must be fast. It is best to stir while pouring to ensure that the flour does not clump together. If you have no experience in cooking cream soup, it is best to wait until the shrimp oil soup is cooler before mixing. After mixing and heating, you have to keep stirring to prevent the batter from clumping. After about 2 minutes, you will find that the soup becomes thicker and thicker, which means that the batter is beginning to ripen.
3. If there is really agglomeration if the mixing is not in place, then after the soup is boiled, pass it through a sieve/strainer to remove the lumpy flour and make the soup smooth and smooth.
