Prawn Bisque with Garlic Mayonnaise Croutons Recipe

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4 - 6

Taken from Rachel’s Everyday Kitchen by Rachel Allen (£25; Harper Collins)


  • 25g (10oz) butter
  • 150g (5oz) shallots, peeled and finely chopped
  • 2 cloves of garlic, peeled and crushed or finely grated
  • Salt and freshly ground black pepper
  • 450g (1lb) heads, claws and tail shells from langoustines/Dublin Bay prawns or small prawns/shrimps
  • 2 x 400g tins of chopped tomatoes or 800g (1¾lb) ripe tomatoes, chopped
  • 400ml (14fl oz) fish or light chicken stock
  • 1 tsp sugar
  • 200ml (7fl oz) double or regular cream
  • 2 tbsp brandy (optional but enriches the flavour)
  • 1 tbsp chopped parsley
  • For the garlic mayonnaise croutons
  • 75g (3oz) mayonnaise
  • 1 clove of garlic, peeled and crushed or finely grated
  • 12 slices of baguette


  • Melt the butter in a saucepan on a medium heat until foaming, then add the shallots and garlic. Season with salt and peper and cover, then reduce the heat and sweat the shallots for 7-8 minutes

  • While the shallots are cooking, use a rolling pin to crush and bash the langoustines/prawn heads and shells to smaller pieces. They don’t need to be too small but the more you break them up, the more flavour you’ll extract

  • Once the shallots have softened, add the crushed langoustines/prawn heads and shells to the pan. Turn up the heat to medium and cook, uncovered and stirring regularly, for 6-8 minutes or until you can smell the shells beginning to toast and see them turning light golden in colour

  • Add the tomatoes, stock and sugar and cook over a high heat for 10 minutes or until the tomatoes have softened completely. Pour into a blender or food processor and whiz for a few minutes to break the shells

  • Meanwhile, prepare the croutons. Mix the mayonnaise and garlic in a bowl and toast the bread on both sides

  • Pour the puréed langoustine/prawn shell mixture through a sieve into a clean saucepan and place on a medium heat. Add the cream and brandy (if using), season with salt and peper to taste and cook the bisque gently to heat through. (You may need to add a pinch more sugar if using tinned tomatoes.) Sprinkle with the parsley and serve immediately with pieces of toast spread with the garlic mayonnaise spread.

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