Linguine with prawn bisque

Over the long weekend I went down to Philip Island with the family for some R&R. I had come down with a cold and wasn’t really up for doing much cooking or baking. I had purchased some frozen green prawns so we decided to take them with us. The night before we were planning to cook them I thawed them out in the fridge. I struggled with what to make with the prawns, whether to do a take on garlic-prawns on the BBQ or a prawn risotto. In the end I decided on a linguine. Rather than discard the heads as I usually do if I don’t cook them whole, I decided to create a prawn bisque. While the prawn bisque does take a little bit of preparation, the intensity of flavour is well worth it and it means you waste nothing of the prawn.

Linguini with prawn bisque

Ingredients

  • 400g canned tomato
  • ¼ fennel chopped
  • 1 carrot
  • 1 celery
  • Tablespoon Pepper corns
  • Chopped Chilli
  • Grated lemon
  • Mixed bunch of herbs; parsley, mint, tarragon, fennel leaves, thyme
  • ½ cup verjuice
  • 2 tablespoons olive oil
  • 1 small red onion
  • 1kg green prawn
  • 1 tablespoon butter
  • 1 packet linguine
  • 1 clove garlic
  • 4 spring onions chopped
  • 1 cup white wine
  • Grated lemon and lime
  • Juice of 1 lemon and 1 lime
  • 1 lemon grass

Method

  1. Chop heads off the prawns and place aside. De-shell and de-vein the rest of the prawns and place aside.
  2. To marinate the prawns place prawns in a bowl and grate 1 lemon and 1 lime. Squeeze juice of 1 lemon and 1 lime. Add a tablespoon of extra virgin olive oil. Chop 2 spring onions and add to the prawns. Chop lemon grass and parsley and mix prawns. Place the mixture into the fridge.
  3. To make the prawn bisque: Heat large dish and add oil and butter to pan. Fry the red onion until soft and transparent. Cook half the garlic with the onions and then add the prawn heads and fry until well coated in oil. Add carrot, celery, chilli, pepper corns, fennel, spring onion, grated lemon and mixed herbs. Then add the verjuice and simmer. Cover with the lid until prawn heads soften. Mix in the canned tomato and allow to simmer for 10 – 15 minutes.
  4. In a large deep pot, boil water and cook linguine al dente to packet instructions.
  5. Heat a shallow fry pan over medium heat and add some olive oil and butter. Fry the prawns and the marinade for 1 – 2 minutes, pour in the white wine and stir until cooked, then set it aside.
  6. Once the bisque has cooked, remove and strain to ensure you have a clear broth. With a ladle spoon in some of the tomato and prawn bisque into the frypan with the prawns and mix through. Pour remaining broth over the pasta. The place the prawns on top and stir through. Serve immediately.

Enjoy, suburban sparkle

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