Shrimp Head Bisque

Ingredients

• the bisque

• 1 kg of shrimp heads and shells
• 1 carrot
• 1/2 fennel
• 1 stick of celery
• 6 cloves of garlic
• 1 white onion
• 125 g of unsalted butter
• 50 g tomato puree
• 1 tomato
• 1 lime
• 3 g black peppercorns

• bunch of fresh coriander

• olive oil

• whipped cream

• 50 cl of 35% liquid cream

Preparation

1. Prepare the bisque. Peel all the vegetables and cut them into cubes.

2. Pour a drizzle of olive oil into a saucepan and heat over high heat. Add the shrimp shells, spreading them out flat in the saucepan. When they are nicely colored, lower the heat and add the butter to continue coloring.

3. Add the vegetables, sweat them, then add the tomato puree, the diced fresh tomato and moisten to cover.

4. Season with lime juice, pepper and coriander. Cook over low heat for 40 minutes.

5. Pass through a sieve, then reduce for 20 minutes at a simmer.

6. Prepare the whipped cream. In a cold bowl, whip the cream until it becomes smooth and holds its shape when whisked.

7. Fill each bowl three-quarters full with hot bisque, then, when ready to serve, top with 1 tablespoon of whipped cream.