spot prawn bisque

Bradford is owner and chef at his restaurant, Amusé Bistro located in Shawnigan Lake.

Ingredients:

2 ounces butter

1/2 pound prawn shells

1/2 cup minced onion

2 cloves garlic minced

1 Tablespoon paprika

1 Tablespoon tomato paste

2 Tablespoons brandy

1 ounce short grain rice (raw)

2 fresh bay leaves

1 1/2 litres shellfish or fish stock

1/4 teaspoon salt and pepper

juice of 1 lemon

8 ounces whipping cream

1 Tablespoon fresh thyme leaves

1 ½ ounces dry sherry

Method

Sauté prawn shells, onion, garlic in butter.
Add paprika, tomato paste cook out for a minute or two until tomato paste is a darker rusty color.
Deglaze with brandy, reduce by 25 percent.
Add rice and bay leaves stir for one minute to moisten rice.
Add stock, salt and pepper and lemon juice.
Simmer for 45 minutes.
In a blender, blend soup (including shells) until well incorporated , strain through fine mesh cheese cloth lined strainer.
Return to clean pot, bring back to a simmer add cream, fresh thyme and sherry.
Check seasoning.
Serve in warm bowl and garnish with butter poached prawns.