Prawn Bisque

Ingredients

• 1 pound prawns (peeled and deveined (leave heads on if desired))
• 4 tablespoons unsalted butter
• 2 tablespoons flour
• 2 shallot (minced)
• 1 garlic clove (minced)
• 2 tablespoons tomato paste
• 1 cup dry sherry
• 4 cups shrimp stock (substitute seafood or lobster stock)
• 1 teaspoon dried tarragon
• 1 bay leaf
• 1 teaspoon coconut sugar
• 1 teaspoon paprika
• 1/2 teaspoon crab boil
• 1 cup heavy cream
• 2 teaspoons salt (adjust to taste - depends on whether you use salted broth)
• 2 tablespoons finely chopped parsley (for serving)
• croutons (for serving)

Instructions

1. 1

   You can use store-bought shrimp broth to save time. To make your own, place the shrimp shells and heads in an Instant Pot and cover with water (about 10-12 cups). Pressure cook on high for 3 hours. Strain and use 4 cups for this recipe.

2. 2

   Heat the butter and flour in a dutch oven over medium heat, whisking constantly until a light brown roux forms (about 5-10 minutes).

3. 3

   Add the tomato paste, garlic and shallot and cook for 1-2 minutes.

4. 4

   Very SLOWLY pour in the sherry while whisking constantly to ensure lumps don't form.

5. 5

   Do the same with the stock. Then, stir in the tarragon, bay leaf, coconut sugar, salt, paprika and crab boil.

6. 6

   Bring to a boil, turn down the heat and let it simmer, uncovered, for 10 minutes.

7. 7

   Stir in the cream and bring it back to a simmer for 10 minutes.

8. 8

   Remove from heat, add the prawns, cover and let sit for 10-15 minutes. (The prawns will cook through from the heat of the broth).

9. 9

   Serve with croutons and parsley.