Magadan shrimp in bisque sauce
1 serving
60 minutes
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.
1
Prepare the bisque sauce. Preheat the oven to maximum. Dice the onion, carrot, and pumpkin into 6x6 mm cubes. Sauté until golden in clarified butter.
- Onion: 50 g
- Carrot: 50 g
- Pumpkin: 50 g
- Melted butter: 50 g
2
In another pan, spread a thin layer of sugar, place it on the heat, and let the sugar melt and slightly darken.
- Sugar: 40 g
3
Add vegetable oil and tomato paste to the sugar in the pan. Keep the mixture on high heat for 5 minutes or a little longer, stirring constantly; it should caramelize but not burn. When the consistency resembles plum jam, remove it from the heat.
- Vegetable oil: 15 ml
- Tomato paste: 40 g
4
Place the shrimp shells on a baking sheet and send them to a preheated oven for 2-3 minutes. Once the chitin is well heated, remove the baking sheet from the oven, spray the shrimp with cognac, and carefully ignite. Wait for the flame to extinguish by itself.
- Shrimp shells: 600 g
- Cognac: 30 g
5
Combine the sautéed vegetables, caramel mass, and shrimp chitin in a saucepan.
6
Pour 1.2 liters of water into a saucepan, bring to a boil, and cook everything together for about 30 minutes — the shells should become soft.
- Water: 1.2 l
7
Cool the biscuit, blend thoroughly with a blender, and strain through a fine sieve.
8
Remove the heads, shells, and leave the tails of the shrimp. Cut the body in half lengthwise and remove the intestinal vein.
9
Brush the shrimp with vegetable oil and place them shell-side down on a well-heated grill.
- Vegetable oil: 15 ml
10
Fry for about 7–8 minutes until the shrimp meat loses its transparency, then flip and fry for another 2–3 minutes.
11
Place the shrimp in a bowl, add bisque sauce, and sprinkle with finely chopped herbs.
- Green: to taste