• Prep Time35 min
  • Cook Time20 min
  • Perform Time15 min
  • Total Time1 hr 10 min
  • Serving Size4-5
  • Cuisine
    • American
  • Course
    • Appetizer
  • Suitable for Diet
    • Vegetarian


  • Prawns / Shrimp
  • 2 tbsp infused w. lemon
  • Moresh olive oil
  • Chicken / Fish stock
  • Aromatics: Bay leaf, garlic,
  • lemon peel, peppercorns.
  • Onion
  • Smoked paprika
  • Tomato paste
  • Cream
  • Lemon juice
  • Salt and pepper
  • Parsley, to serve



In a large pot set over medium-high heat, cook the shells and heads of the prawns until orange and fragrant. Add the bay leaf, garlic, peppercorns and lemon peel as well as the stock. Season with salt then allow to simmer for 30 minutes with the lid ajar. After 30 minutes, blend with an immersion blender until as smooth as possible then run through a sieve and discard all of the shells.


In a separate pot, melt the butter and cook the onions and garlic until soft and translucent. Then add the smoked paprika, tomato paste and sugar. Pour in the prawn stock. Cook for 20 minutes then add the prawn/shrimp meat and cook for a few minutes until the prawns are cooked through. Blend the soup until smooth. I do this in my high-powered blender to make sure it’s very smooth but you can use any blender and then pass the soup through a fine-mesh sieve again.


Finish: Pour the strained/blended soup back into a pot set over medium heat. Pour in the cream and lemon juice and bring to a simmer. Season to taste and allow to simmer for 5 minutes. At this point, if the soup seems too thin, whisk in some flour mixed with water and allow to cook until thickened. Serve the bisque with a swirl of cream and parsley. I fried some whole shrimp/prawns in a splash of oil to add to the top but this is optional.