Shrimp bisque sauce, deep taste secret
It's a French dish, but to put it simply, it's shrimp head broth. I put cream in and make it into a soup. It is boiled with crustaceans' shells and heads to bring out the savory taste that was inside. Lobster bisque is famous for its fame.
2 serving
Within 60 minutes
마무네뜨
Ingredients
  • Shrimp.
    640g
  • olive oil
    40ml
  • Charlotte.
    50g
  • crushed garlic
    2piece
  • parsley
    3ea
  • Time
    1ea
  • bay leaf
    1piece
  • tomato paste
    20g
  • Tomato
    200g
  • Cognac
    30ml
  • White wine
    20ml
  • Water
    300ml
  • Paprika
    2little
Cooking Steps
STEP 1/10
Shrimp separates the body from the head.
Separate the flesh by peeling the skin of the body, and remove the internal organs by splitting the back.
STEP 2/10
Cooking is medium-high heat. Heat olive oil in a pot and add shrimp heads. Don't touch the shrimp head yet. It's still cold, so wait for the heat to be delivered.
STEP 3/10
Add shallots and mix, then add garlic.
STEP 4/10
Add cognac and mix.
Turn off the gas stove and put it in if you want to be safe.
STEP 5/10
Turn the heat back on, simmer for about 2 minutes, and coagulate the taste. When the soup is a little less, mash the shrimp head. Let it sit for about five minutes.
STEP 6/10
Add cut tomatoes and stir-fry, then add tomato paste and mix. At this time, stir-fry it so that it doesn't stick to the bottom of the pot.
STEP 7/10
Add parsley, thyme and bay leaf. Pour in water or chicken stock. Until the shrimp is soaked.
STEP 8/10
Cover and simmer over medium heat for 30 to 40 minutes or up to an hour. Please check it once in 30 minutes so that it doesn't boil down too much. Taste and turn off heat when appropriate.
STEP 9/10
Normally, I use a sieve after going to the blender, but I skipped it. Sift it through a sieve for about 15 minutes and finish it off.
STEP 10/10
Everything about shrimp is a brilliant soup.
If you grind them all in a blender, you'll get a thicker, thicker soup.
It's a soup that combines the rich taste of shrimp. You can eat it as a bisque soup or use it as a seafood pasta sauce. I made pasta and ate it.
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