Prawn (shrimp) shells

The recipe was shared with us by Denis Astakhov, chef of The Dubliner.

Chef Andrey Titov shared with us a recipe from the Brodo restaurant menu.

Grilled shrimp from the chef of the famous Moscow restaurant "Okhotka" Nikolay Bakunov. A separate item is the preparation of bisque from shrimp shells. If you manage to stock up on the necessary 600 grams of shrimp heads and peelings in the refrigerator, you will get a fragrant and tasty sauce for meat, fish, or even shrimp, and almost for free. Of each kilogram of shrimp, about 300 grams are thrown away, which is both a pity and a shame. Therefore, for those who truly love these arthropods, collecting chitin for bisque is a piece of cake. Cook the sauce immediately with a reserve - you yourself will not notice how you use all of it on cutlets, steaks, meatballs and other fish joys.

This is how they make mashed potatoes at the Moscow restaurant 800°C Contemporary Steak.

Sea sauce (bisque) is the quintessence of French cuisine, embodying the refinement of taste and the richness of marine aromas. Its origin is linked to the traditions of France's coastal regions, where fish and shrimp shells were used to create rich broths. This sauce has a deep, rich structure that intertwines the sweetness of carrots, the freshness of celery, and the spiciness of tomato paste. Notes of whiskey add a light smoky elegance to the dish, while butter gives it a silky consistency. It is ideal for serving with seafood, pasta or white fish, enhancing their flavor and creating harmony on the plate.

Tofu with shrimp roe is a refined dish of Chinese cuisine that embodies the harmony of flavors and textures. The tender tofu, with a crispy crust after frying, absorbs a spicy sauce rich in saffron, soy sauce, and chicken broth aromas. Onion oil infused with spices adds depth and character to the dish. Shrimp roe provides a piquant accent that enhances the seafood freshness. This dish is not only exquisite but also versatile—perfect for a festive dinner or gourmet experimentation. Dried shrimp add delicate crunchiness, while shrimp shells and lime leaves in oil reveal subtle nuances of aroma. The recipe's origins lie in traditional Cantonese cuisine, where special attention is paid to flavor balance and presentation aesthetics.

Shrimp shell bisque is a true expression of Italian culinary mastery, bringing deep marine aroma to haute cuisine dishes. Its roots trace back to the traditions of Italy's coastal regions, where every part of seafood is used with care. This thick, rich sauce with refined notes of brandy and sage perfectly complements risotto, giving it a velvety texture and exquisite flavor. Tomatoes in their own juice add a sweet-sour harmony, while shrimp shells provide a powerful, concentrated taste of the sea. Through careful cooking and infusion, the flavor fully develops, turning any dish into a gastronomic masterpiece. It serves as a base for risotto, pasta or even as an exquisite seasoning for fish.