Shrimp shell bisque sauce for risotto
8 servings
60 minutes
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.
1
Wash and chop the shrimp shells.
- Prawn (shrimp) shells: 1 kg
2
Chop carrots, onions, and celery, and sauté in olive oil with sage. Add shells, salt, and pepper, and cook for 2 minutes.
- Carrot: 1 piece
- Onion: 1 head
- Celery: 2 pieces
- Olive oil: 50 ml
- Sage: 1 stem
- Prawn (shrimp) shells: 1 kg
- Salt: to taste
- Ground black pepper: to taste
3
Add brandy and let it evaporate. Then add tomatoes and water. Bring to a boil and simmer on low heat for about 40 minutes.
- Brandy: 2 tablespoons
- Tomatoes in their own juice: 250 g
4
Remove from heat and let it steep under the lid for another 20 minutes.
5
Blend the sauce in a blender until smooth.
