Authentic French Prawn bisque recipe in home

Introduction

I still remember the first time I had prawn bisque like it was yesterday. Picture this: a foggy evening on the Brittany coast, a cozy seaside restaurant, and a bowl of bisque so fragrant and silky, it made me question every other soup I’d ever had. That rich prawn flavor, smooth as velvet, with just a hint of wine and cream? Instant obsession.

After that, I couldn’t stop thinking about how to recreate that soul-hugging bowl at home. And when I finally cracked it? Game. Changer.

Ever had a soup so good it changed your mood? Let me know in the comments below! 🥣👇

Table of contents

• What is Prawn Bisque?
• The French Roots – Fancy Since the 1600s
  • Timeline of Bisque Evolution
• Quick Poll Time!
• Recipe for Prawn bisque
  • For the Stock:
    • 🥄 For the Bisque:
  • Instructions
    • Step 1: Make the Flavour-Packed Stock
    • Step 2: Build the Bisque Base
    • Step 3: Final Flavor Boost
    • Step 4: Blend (Optional but Luxe)
• Pro Tips to Nail It
• Variations & Swaps
• What to Serve with Prawn Bisque
• Frequently asked questions
• Final Thoughts

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What is Prawn Bisque?

Think of prawn bisque as the crème de la crème of seafood soups. It’s not just soup — it’s an experience. A French classic, bisque is traditionally made by simmering the shells of crustaceans (like prawns, shrimp, or lobster) with aromatics, white wine, and herbs, then blending it all into a luscious, creamy bowl of goodness.

Want to geek out a little more on bisques? Check out the guide on What is bisque and its varieties?

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The French Roots – Fancy Since the 1600s

Bisque dates back to 17th-century France, where it was originally crafted to use every part of shellfish — heads, tails, shells… the works. A genius way to reduce waste and maximize flavor!

The word “bisque” possibly comes from “biscuit,” meaning “twice cooked” – once to roast the shells, and once to simmer them into broth. How’s that for culinary poetry?

Timeline of Bisque Evolution

🗓️ Era	🔥 Development
1600s	Shellfish soups first appear in French cookbooks.
1700s	“Bisque” enters the culinary language in France, mostly lobster-based.
1800s	Prawn and crab bisques rise in popularity due to accessibility.
1900s	Cream and Cognac added to refine bisques in fine dining.
2000s+	Global spins on bisque emerge (Asian spices, coconut milk, vegan versions).

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Quick Poll Time!

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Recipe for Prawn bisque

This is a persionally tested recipe and I found It more creamier and flavorful version of bisque.

For the Stock:

• Prawn shells & heads from 600g whole prawns
• 1 tbsp olive oil
• 1 tbsp tomato paste
• 1 shallot, chopped
• 2 garlic cloves, crushed
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 bay leaf
• 3–4 parsley stems
• 1 tsp black peppercorns
• ¼ cup dry white wine
• 4 cups water

🥄 For the Bisque:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1 tbsp flour (for thickening)
• ¼ cup dry sherry or cognac (optional but adds depth!)
• ½ cup double cream (or heavy cream)
• ¼ tsp smoked paprika (optional twist!)
• Salt & pepper to taste
• 1 tsp lemon juice
• 150g prawn meat, chopped (from above prawns)

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Instructions

Step 1: Make the Flavour-Packed Stock

1. In a large pot, heat olive oil and sauté prawn shells and heads until pink and fragrant — about 5 minutes.
2. Add tomato paste, shallot, garlic, carrot, celery, bay leaf, parsley stems, and peppercorns. Cook for 3–4 mins.
3. Pour in white wine, deglaze, then add water. Simmer uncovered for 30 minutes.
4. Strain through a fine mesh sieve. Press down to extract all liquid gold. Discard solids.

Step 2: Build the Bisque Base

1. In a clean pot, melt butter with olive oil. Sauté shallot and garlic until soft (not browned).
2. Stir in flour to form a roux. Cook for 1–2 mins, stirring constantly.
3. Slowly whisk in the hot prawn stock. Bring to a simmer and cook for 10–12 mins until thickened slightly.

Step 3: Final Flavor Boost

1. Add the chopped prawn meat and cook gently for 3 mins.
2. Pour in the sherry or cognac. Simmer for 2 more mins.
3. Stir in cream, paprika, salt, pepper, and lemon juice. Heat gently (do not boil).

Step 4: Blend (Optional but Luxe)

If you want a smoother texture, use an immersion blender or blend and strain again by just adding little prawns and rest pan cook in and served on top.

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Pro Tips to Nail It

• Blanch and roast shells first for max flavor.
• Use cold butter to finish for extra gloss.
• Want a bolder flavor? Add a splash of brandy or cognac before blending.
• Save leftover shells in the freezer to make bisque anytime!

Tried it already? Tag @TheGourmetPalette or use #BisqueBoss and I might feature you!

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Variations & Swaps

• No prawns? Use shrimp, lobster, or even crab!
• Dairy-free? Coconut milk brings a lovely twist.
• Vegan version? Try roasted tomato + mushroom + seaweed broth — a total umami bomb!
• Bougie version? Add a seared scallop or lobster claw on top. Hello, dinner party flex. 😎

What to Serve with Prawn Bisque

• Crusty baguette or sourdough
• Garlic butter toast or parmesan crisps
• Side of leafy green salad
• A chilled glass of Chardonnay or Sauvignon Blanc

Before making the recipe, are you stuck on not knowing how to devien the shrimp or prawn, check out the simple guide on how to devein shrimps or prawns from Seiouseats.

Frequently asked questions

Final Thoughts

Prawn bisque isn’t just soup — it’s a showstopper, a conversation starter, and your new secret weapon in the kitchen. So the next time you’ve got prawn shells lying around… don’t toss ‘em. Transform them into something decadent, dreamy, and deeply delicious.

If you make this recipe, don’t forget to tag @TheGourmetPalette on Instagram or comment below. I love seeing your creations!