Rachel Allen's Prawn Bisque
Rachel uses Dublin Bay Prawn shells left over from her Mexican prawn recipe to make this delicious and richly flavored prawn bisque. The shells contain lots of flavour and the soup is a great way of extracting this from the shells that would normally be discarded. She serves the bisque with croutons coated generously in garlic mayonnaise.
Top tips for Rachel Allen's Prawn Bisque
- Crush the shells well before cooking to release as much flavour as possible.
- Press the mixture through a fine sieve to ensure that you don't get any shell left in the bisque.
- Serve the bisque with lots of freshly ground black pepper.