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Grilled shrimps and bisque

Grilled shrimps and bisque

My first attempt at preparing a bisque that I used as a sauce to accompany the pan-grilled shrimps. Loooovely shrimps. And the sauce wasn’t bad either 😉 AND i used stuff that I usually wouldn’t use so, very happy with the outcome. If I had more veggies I would have added them to the bisque, but the only things I was left were onions and garlic… next time I think I’ll add carrots and leeks…


  • shrimps, heads and all
  • olive oil
  • water
  • white wine
  • onion
  • garlic
  • lemon
  • flat leave parsley
  • salt&pepper
  • butter


  1. peel the shrimps, take away the heads and clean away the black string on top;
  2. put the heads, legs and peel into a pot with some white wine and water, add onion, garlic and parsley and bring to the boil and let reduce;
  3. once it’s reduced pass it through a colander and add some butter whisking very quickly;
  4. put the shrimps on a skewer and cook in a hot pan with some olive oil;
  5. serve with the sauce.


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