Rustic Prawn Bisque

I will just provide you with the link to this recipe – I found it on the NY Times website.

We bought several kilos of prawns (green, unshelled) over Christmas and we have slowly been working our way through them.  My appreciation for prawns developed quite late in life, particularly surprising given I’m a Queenslander and loving seafood is like breathing for most of us!  However, I have come to enjoy those succulent little morsels, but like most shellfish, they result in an overabundance of leftover shells.  The great thing about this recipe is that it actually uses the shells to make a prawn stock, which provides a fundamental base layer of flavour to the dish.

This dish is very “prawn-y” so I don’t recommend it if you are not a fan.  However, if you like prawns I feel sure you’ll love this dish.  It is not overly complicated, although it does require a fair bit of stove time.  The leek adds a subtle sweetness and the rice texture and depth.  You will feel like you are eating a far more indulgent dish then you actually are.  We wiped our plates clean with thick slices of white tiger bread and sat back, replete.