Want to surprise your guests with an extravagant creation? Look no further! This recipe will make a real impression without much effort. With our prawn bisque, you can conjure up a pasta dish in no time that will knock any restaurant critic off their feet. You'll be the star of every dinner party.
Ingredients:
- 150g of shrimp from German aquaculture (e.g. White Tiger shrimp)
- 200ml J.Kinski Crevette Coquette Shrimp Bisque
- 160g pasta
- 6 ripe, large tomatoes
- 2 cloves of garlic
- 2 shallots
- 20 basil leaves
- 2 sprigs of thyme
- 2 small chili peppers
- Salt
- olive oil
ZUBEREITUNG
- Preparation: Cook the pasta in salted water according to the instructions on the packet (9-11 minutes). Cut the stalk out of the tomatoes and make a cross-shaped cut on the other side of the skin. Blanch the tomatoes in hot salted water for about 20 seconds, rinse them with cold water, peel off the skin, remove the core and dice the flesh. Peel the shallots and cut them into small cubes.
- Fry the prawns: Heat 3 tablespoons of olive oil in a pan, add the crushed garlic clove, the halved chili peppers, 8 basil leaves and the thyme sprigs. Fry the prawns in it and then set them aside for a moment.
- Prepare the sauce: Put the diced tomato pulp in the pan, add salt and heat slowly on the lowest setting. After about 10 minutes, a sauce should form.
- Add shallots and stock: Add the diced shallots to the sauce and turn the heat to high. Then add the shrimp stock until the desired sauce consistency is reached.
- Grand Finale: Add the reserved prawns to the sauce. Toss the finished pasta in the sauce and arrange everything on the plates with some fresh basil.