Prawn bisque with garlic mayonnaise toasts

Rachel Allens prawn bisque is a creamy and rich seafood soup with shallots, garlic, tomatoes, double cream and comes served with garlic mayonnaise toasts
By Rachel Allen
Prawn bisque with garlic mayonnaise toasts
  • Rating:
  • Serves: 4-6
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the prawn bisque:

  • 25 g butter
  • 150 g shallots, finely chopped
  • 2 garlic cloves, crushed or finely grated
  • 450 g heads, claws and tail shells from langoustines or prawns
  • 800 g canned chopped tomatoes, or 800g ripe tomatoes, chopped
  • 400 ml light chicken or fish stock
  • 1 tsp sugar
  • 200 ml double cream
  • 2 tbsp brandy, optional but it does enrich the flavour
  • 1 tbsp parsley, chopped

For the garlic mayonnaise toasts:

  • 75 g mayonnaise
  • 1 garlic clove, crushed or finely grated
  • 12 slices baguettes

Tips and Suggestions

This recipe is great to use up the shells, heads and claws of prawns after you have cooked or used the flesh part.


1. For the prawn bisque: Melt the butter in a saucepan on a medium heat, and when it is foaming, add the shallots and garlic. Season with salt and pepper and cover the pan with a lid, then reduce the heat to low and gently sweat the shallots for 78 minutes.

2. While the shallots are cooking, use a rolling pin to crush and bash the langoustine or prawn heads and shells to smaller pieces. They dont need to be too small but the more you break them up, the more flavour youll extract.

3. Once the shallots have softened, add the crushed langoustine or prawn heads and shells to the pan. Turn up the heat to medium and cook, uncovered and stirring regularly, for 68 minutes or until you can smell the shells beginning to toast and see them turning light golden in colour.

4. Add the tomatoes, stock and sugar and cook over a high heat for 10 minutes or until the tomatoes have softened completely.

5. For the garlic mayonnaise toasts: Meanwhile, mix the mayonnaise and garlic in a bowl and toast the bread on both sides.

6. Pour the bisque into a blender or food processor and whiz for a few minutes to break the shells then pour the puréed mixture through a sieve into a clean saucepan and place on a medium heat. Add the cream and brandy, if using, season with salt and pepper to taste and cook the bisque gently to heat through. You may need to add a pinch more sugar if using tinned tomatoes.

7. Sprinkle with the parsley and serve immediately with pieces of toast spread with the garlic mayonnaise spread.

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