Prawn & Brandy Bisque


Prawn & Brandy Bisque

Wait until you try this delicious prawn and brandy bisque. This was given to me by Tara Howard who once owned the Langtry Manor Hotel in Bournemouth. It's impressive enough and perfect for serving to guests as a starter.



  • 50ml  Oil
  • 250g  Prawns
  • 30g  Butter
  • 20g  Flour
  • 1 tbsp  Tomato Puree
  • 1-litre Shellfish Nage (or good fish stock)
  • 120ml  Cream
  • 75ml  Brandy
  • 1 pinch  Paprika
  • Salt & Pepper to Season

To Garnish – Crayfish tails and a sprinkling of chopped chives

Cooking Instructions for Prawn and Brandy Bisque

  • Heat the oil and butter,  then add the prawns and cook for 3-4 minutes on a moderately high heat
  • Sprinkle flour over the prawns and cook for a further 2-3 minutes
  • Add the tomato puree, stir in and cook for a further 2 minutes
  • Meanwhile, bring the stock up to simmer, then slowly add into the prawn mix and stir to prevent lumps.
  • Bring to the boil and simmer for 5-10 minutes
  • Pass through a fine sieve and return to the pan, then add the cream and brandy
  • Serve with a whirl of cream, chopped chives and crayfish tails to garnish

Already thinking of dessert? Try our mouthwatering creme brulee recipe

Good eating!

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