Prawn Bisque Risoni
Prep time: 20mins Cook time: 45 mins Serves: 4
Welcome to my special occasion series !
Have you ever ordered a prawn bisque at a restaurant and thought… how do they make this? 👀
It’s actually so much simpler than you think.
The secret?
👉 Don’t throw away the prawn shells.
That’s where all the flavour is.
This version is rich, comforting and feels a little fancy — but it’s made with simple ingredients at home.
Risoni soaked in prawn stock, buttery prawns on top… it’s one of those meals you’ll keep coming back to.
Save this one for when you want something a little special
From my kitchen to yours 🤍
Bon apeteenie.
Recipe
🍤 Prawn Bisque with Risoni
Ingredients
• 1kg raw whole prawns
• 250g risoni pasta
• 3 large ripe tomatoes
• 2 cloves garlic
• 500ml water
• 1 tbsp apple cider vinegar
• 25g butter
• Juice of ½ lime
• Salt & pepper
• Cumin
• Paprika
⸻
Method
1. Peel prawns and set aside, keeping all the shells.
2. Cook prawn shells over medium heat until they change colour.
3. Add garlic and tomatoes and cook for 5 minutes.
4. Add water and apple cider vinegar, bring to a boil, then simmer for 20 minutes.
5. Blend everything (including shells) until smooth using a stick blender.
6. Strain well and return the liquid to the pot.
7. Add risoni and cook until tender.
8. Meanwhile, cook prawns with salt, pepper, paprika and lime until just done.
9. Stir butter through the risoni.
10. Serve with prawns on top and finish with chopped chives.