Surely most shrimp lovers are annoyed to throw away shrimp shells and heads, because money has been spent on them. However, the wise French have long ago found a way to use these "waste" of culinary production. A tender, light and very fragrant sauce comes out of the shells and heads of shrimp - Bisk.
Sauce history
There are several versions of the origin of this sauce. According to one of them, this sauce first appeared in Spain. And this legend is reinforced by the fact that the name "Bisk" is often associated with the name of the Spanish provincial region of Biscay. According to legend, in ancient times this dish was a thick stew made from pieces of meat from domestic animals, poultry and game. Bisque was a dish for the lower class who lived from farming or hunting. It was served with side dishes of vegetables and was necessarily very spicy. After some more time, the chefs begin to cook Bisk from the shells of the lobsters themselves and other seafood.
Over time, it entered the diet of the nobility, it began to be served with lobsters and cheese snacks, during this period the sauce was prepared from more noble varieties of meat: quails, pheasants or pigeons.
According to another legend, this sauce was invented by the thrifty French, obsessed with creating waste-free production. If the stories are to be believed, the French, who are very fond of seafood soups, were puzzled by the issue of a large amount of waste after cooking crustaceans and shrimp. After some time and after several experiments, they managed to invent a way to use the shells and heads of mollusks - making sauce.
Classic Bisk
Rinse empty shrimp shells and pat dry. If the sauce is made on the basis of tiger or other large shrimps, then the shells should be cut into smaller pieces with a sharp knife.
Peel carrots and onions, chop. Wash the celeriac thoroughly and cut into small pieces. If the stems are old, it is worth cutting off the top layer with coarse fibers from them.
Heat well in a frying pan olive oil, add carrots and onions and lightly simmer. Then you need to add celery and fry until all vegetables are cooked. Put the shrimp shells into the vegetable mixture, mix and boil for 2-3 minutes. Pour alcohol into the resulting mixture, mix and let the alcohol evaporate. Put tomatoes into the prepared mass, pour 1 glass of water, bring to a boil, cover and simmer at the minimum power of the stove for 40-50 minutes. Then set aside the mass from the stove and let stand for another 25-30 minutes.
The resulting mixture must be thoroughly ground with a blender and rubbed through a fine sieve. Cool the mass well.
Before serving, you can add cream to the finished sauce, mix everything until smooth, however, cream is an optional component of Bisque sauce.
On a note
An experienced Moscow culinary specialist and blogger Sergio Leon shared his little secrets of making delicious shrimp bisque.
- In order for the sauce to be more fragrant, you need to properly prepare the shells. To do this, they need to be washed, dried, put on a baking sheet and baked well in the oven.
- All components of the sauce should be cooked as much as possible: vegetables until boiled, shells - until soft.
- In order for the sauce to get the desired consistency with the least loss of products, you should proceed as follows: all boiled products, together with the shells, must be thoroughly smashed with a blender. In a sieve with a fine mesh, you need to put gauze folded in several layers, pour the previously crushed mass into it and continue to grind with a blender. It is important not to lift the gauze from the bottom so that it does not wrap around the blender blade. A high-quality sauce, cleaned of small particles of shrimp, will flow through the cheesecloth and sieve.
- If the mass after grinding came out liquid, unlike the sauce, it must be evaporated over low heat to the desired consistency.
- If during the cooking process it became clear that there is a lot of sauce, it can be frozen, but only before the cream is added to it.
Today, the cuisines of the peoples of the world are closely intertwined, Bisque sauce has entered the lives of people in many countries and all continents. On the territory of the former Soviet Union this sauce has been known since the mid-70s of the last century. His recipe was brought to our country by diplomats who, on duty, were abroad of a great power. In Spain, this sauce is considered a classic addition to risotto; in France, asparagus and other vegetables are added to it.
There is even a Chinese version of this sauce: here they do not skimp on spices and make it quite spicy. The Chinese like to freeze this sauce in ice molds and use cold fragrant cubes as an addition to hot dishes.
Watch the video recipe for making shrimp sauce below.
A delicious shrimp cream sauce is made like this:
To prepare this shrimp sauce we need shrimp - 500 gr, cream 20% - 500 gr, 1 carrot, 25 gr butter and a teaspoon of flour.
Salt and herbs - to taste and optional. Original shrimp sauce recipe intended for shrimp spaghetti, however this shrimp sauce perfect for rice with seafood and even mashed potatoes.
shrimp sauce recipe
1. Boil shrimp, peel (500 gr. regular shrimp),
2. Boil one small carrot in its skin (as for any salad), peel
3. Divide the peeled shrimp into two equal piles. One bunch finely (as far as possible) cut. Leave the second as is.
4. Grate boiled carrots on a coarse grater.
5. Put butter on a preheated pan (a piece the size of Walnut) and a teaspoon of flour. Reduce the fire to the smallest. Melt butter by mixing it with flour. After the flour and butter become a homogeneous mass, pour 300 grams of cream into the pan and quickly mix until smooth (so that there are no lumps), put the shrimp (sliced hill), carrots into the pan and, with constant stirring, bring to boiling.
6. Boil the sauce until the cream begins to run out. Turn off the fire. Lay out the remaining shrimp. Mix.
This shrimp sauce perfect for shrimp spaghetti (or other seafood like squid) and shrimp fettuccine. Since I love shrimp and any creamy sauces, I cook this dish for myself very often. It is really very tasty.
Great for fish dishes. Can also be served with pasta dishes. Differs in originality of the recipe and simplicity of preparation. We recommend serving this sauce with the Fish Mousse dish.
Ingredients:
- Unpeeled boiled shrimp - 480 grams
- Water - 450 ml
- Flour - 3 tablespoons
- Half a cube of fish broth
- Milk (or cream) - 120 ml
- Butter (spread) - 1 tablespoon
- Black pepper
- Cayenne pepper - a pinch
- Lemon juice - 1 tablespoon
Cooking method
Take the shrimp, just do not peel them and put them in a liter saucepan, pour 200 ml of water and cook for about 10 minutes. Next, you need to drain the broth. Add the rest of the water to the broth to end up with about 350 ml. Take the pre-prepared flour and beat it with a small amount of cooled shrimp broth. Next, put the bouillon cube, milk or cream (optional). Bring the broth to a boil, and simmer over low heat for 5-7 minutes. Add salt, cayenne and black pepper to taste and lemon juice. Peel the shrimp, cut into small pieces if they are large and add to the sauce. Lightly heat the sauce, but do not bring the sauce to a boil. If the sauce is not removed from the fire in time, the shrimp will be tough.
Bon appetit!
What is a shrimp sauce recipe? What ingredients do you need to make it? You will find answers to these and other questions in the article. Shrimp sauce goes great with fish dishes. It is also served with pasta garnishes. It is distinguished by its ease of creation and originality of the recipe.
What is good seasoning?
Few people know the recipe for shrimp sauce. When it is added to some foods, they take on a different flavor. Even plain pasta and potatoes with the addition of this sauce are transformed into delicious dishes. This is a great way out for those who do not like to stand at the stove for a long time, fantasizing about new combinations of ingredients.
It is enough to add such a sauce to a familiar recipe, and you will get the latest culinary solution. Moreover, it is with the help of it that you can supply ordinary food with the necessary vitamins, as well as diversify a simple dinner.
What is good about shrimp sauce? Firstly, all the necessary components for its creation are available both in winter and in summer. Many of them are always in the refrigerator.
Secondly, this sauce is very nutritious and can replace a serving of meat, that is, it can be the main addition to the side dish.
Thirdly, ingredients such as oregano and olives make it exceptional and unlike other seasonings. The sauce can be served in a special bowl or pour over food before a meal. In the form of an additive, it is suitable not only for potatoes and pasta, but also for rice dishes, potato pancakes, and baked vegetables. They also spread toast.
Classic recipe
Consider an attractive shrimp sauce recipe that is used most often. To implement it, you need to take:
The recipe for shrimp sauce is as follows:
- Finely crumble onion.
- Boil shrimp until tender and peel.
- Put the onion in a hot skillet with oil and sauté it until golden brown.
- Wash green onions and chop.
- Send mayonnaise and water to the pan, stir everything well.
- Then add the shrimp, green onion, finely chopped olives, oregano and salt.
- Then pour in the lemon juice, stir and cook for another 3 minutes.
- Turn off the fire and serve the food to the table.
You can also boil pasta and serve it with sauce. It turns out very appetizing and satisfying.
delicious sauce recipe
We invite you to explore unusual recipe(with photo) shrimp sauce. Take:
Cooking process:
- Send unpeeled shrimps to a small saucepan, fill with water (200 ml) and cook for 10 minutes. Drain off the liquid afterwards.
- Add the remaining water to the broth to make 350 ml.
- Beat the sifted flour in advance with a small amount of chilled shrimp broth. Then add cream or milk (optional).
- Boil the broth, cook over low heat for 7 minutes, stirring constantly.
- Add lemon juice, salt, black pepper and cayenne pepper to taste.
- Peel the shrimp, cut into small pieces if they are large. Send them to the sauce.
- Lightly heat, but do not bring to a boil so that the shrimp do not become tough.
For spaghetti
What does the recipe for shrimp spaghetti sauce look like? You will need:
Follow these steps:
- Fry the peeled shrimp in olive oil. Add wine, cream and simmer lightly.
- Mix the flour with a small amount of cool water so that there are no lumps, and pour into the pan.
- Add salt, pepper, lemon juice and simmer for 3 minutes.
Delicious fish with seasoning
Present to your attention amazing recipe salmon with shrimp sauce. You will need the following ingredients:
Prepare this dish like this:
- Peel potatoes, send to a saucepan and pour hot water. Salt and boil until tender.
- Cut off the head of the salmon. Cut the fillets from the backbone of the fish. Remove the abdomen and costal bones. Pat the fillets dry with a paper towel. Remove the bones with tweezers towards the head of the salmon.
- Cut the fillet into pieces, put in a bowl and sprinkle with lemon juice.
- Heat up a frying pan with butter.
- Clear Tiger chrimp cut into large pieces. Fry the flour in a skillet until golden brown.
- Pour cream and wine into the future dish. Stir all the time until the mixture thickens. Add white pepper, salt, stir. Add tiger prawns, cook for another minute. Preheat the grill pan well. Squeeze frozen spinach and chop. Dried tomatoes cut into strips. Place the salmon steaks on the skillet. Pepper and salt. Fry on each side for two minutes.
- Drain water from potatoes. Mash the potatoes with a spoon, heat the shrimp sauce.
- Place the garnish in the center of the plate, place the steak on top, and place the seasoning around the edges. Garnish the dish with green onions, a slice of lemon, red caviar and dill.
Salmon in shrimp cream sauce
It's another one original dish that will surprise you with taste. The recipe for creamy shrimp sauce for fish will emphasize the flavor of the dish. We take the following ingredients:
- clove of garlic;
- 100 g peeled shrimp;
- 250 ml cream of any fat content;
- salt;
- 1 st. l. flour;
- black pepper.
Do the following:
- Shrimps, cleaned in advance, fry in small quantities vegetable oil within 2 min. Pour cream (200 ml) into them. While stirring, bring to a boil.
- Dilute flour in cream (50 ml). Pour the mixture into the sauce. Cook until thickened, stirring constantly. Add grated garlic to the prepared sauce, cover with a lid.
- Fry the salmon steaks in a skillet on both sides. This can also be done on a cast iron grill without adding oil. Lightly salt.
Pour hot steaks with shrimp sauce and serve immediately to the table.
For seafood, most people have an ambiguous attitude. To some, they seem to be a rather specific product, while someone, on the contrary, loves dishes from them. But shrimp stand out noticeably among other seafood due to their tender and very delicious meat. Even those people who do not like mussels and squid often eat shrimp with pleasure, not to mention the creamy shrimp sauce traditionally served with pasta. The advantage of this sauce is that it harmoniously combines nutrition, health benefits and delicate taste. Making shrimp sauce at home is not difficult, since all its ingredients can be bought at any supermarket. With it, the usual family dinner will turn into a real celebration, and the most capricious guests will highly appreciate the dish with shrimp dressing.
You will need a set of products:
- Boiled shrimp - 1 kg
- Cream 25% - 350 ml
- Onion - 1 onion (small)
- Garlic - 3 cloves
- Lemon juice - 1 tablespoon
- Flour - 1 tablespoon
- Olive oil - 1 tablespoon
- Fresh herbs (dill, basil, parsley) - 1 small bunch
- Salt - to taste
- Black pepper, ground - to taste
Servings - 5
Cooking time - 30 minutes 
queen of the seas
The choice of seafood should be taken as carefully as possible, since the creamy sauce made from low-quality shrimp will not only not improve, but will spoil the dish altogether - like the mood of the hostess. For the sauce, you can choose both boiled shrimp after defrosting, and freshly frozen. The main thing is that any purchased product should be of high quality: the head of the shrimp should not be blackened; there should be no black spots or severe damage on the shell; the tail of a good shrimp is always held tightly in the head (an unclenched tail indicates that the shrimp died before it was caught and frozen). And, finally, when buying a frozen product, you need to carefully evaluate the volume of ice so that instead of 1 kilogram you do not end up with 300 grams of meat.
- Boiled frozen shrimp do not need to be cooked again - just hold them in boiling water for 2-3 minutes. Fresh product must be cooked before preparing the sauce. To do this, water is poured into the pan and put on fire. After it boils, salt and bay leaf are added. Then the shrimp are poured out and boiled for 7–10 minutes after the second boil. The readiness of the shrimp will be indicated by their rich orange color and rise to the surface of the water.
- Ready shrimp are removed from the water and slightly cooled. Then you need to clean them from the head and shell to get that very tidbit. tender meat. If the shrimp were chosen large enough, chop them a little into equal pieces. Small shrimp can also be used whole.
Spicy base
It’s hard to imagine a creamy sauce without garlic. Almost all recipes necessarily include this ingredient, which is understandable: soft creamy taste combined with spicy hot garlic makes the dish very harmonious in taste, revealing its shades. In addition, garlic goes well with seafood. Therefore, you should not wish for garlic for a creamy sauce - even if there is a lot of it, it will not be able to kill the specific taste of shrimp meat, and the cream will balance it a little.
- Onion must be chopped as finely as possible, garlic can be cut into thin petals. Olive oil is poured into the pan; when the pan warms up, garlic and onions are sent to it. They pass for about 1-2 minutes.
- Shrimps are poured into the lightly fried mixture, everything is thoroughly mixed and fried for 4-6 minutes. It is important to constantly stir the mixture so that the shrimp does not burn, otherwise the taste of the seasoning will noticeably deteriorate.
- When the future sauce is sufficiently fried, a tablespoon is poured into the mixture. lemon juice and everything gets mixed up. Then flour is sent to the pan, and the mixture is again stirred very carefully so that no lumps remain.
Completion
The main touch of the sauce is cream. AT this recipe it is suggested to use 25% cream, but more will play no worse fatty product. The main thing is not to change the cream for milk or sour cream, since this will not be the sauce that you so wanted to cook. You need relatively little cream for the sauce, but their volume can be independently adjusted to affect the density of the dressing. So, by adding a little more flour and a little less cream, you can get a thick, viscous mixture, and with a large volume dairy product makes a wonderful gravy.
- Cream before preparing the sauce must be put out of the refrigerator in advance so that they reach room temperature. When the shrimp are sufficiently fried in flour, 350 ml of cream is poured into the pan, and the mixture is gently stirred.
- After the cream, finely chopped fresh herbs- dill, parsley, basil. You can also add other spices to taste. At the end, the seasoning needs to be salted and peppered, close the lid and simmer over low heat for about 2-4 minutes.
Innings
The most popular and, one might say, classic version dishes with shrimp sauce - pasta or spaghetti. To serve pasta, you need to put a portion of sauce on a plate, then a portion of boiled pasta; after everything is thoroughly mixed - and the paste is ready! For spaghetti, pasta is first laid out on a plate, the sauce is placed next, in the center of the portion, and on top you can decorate the dish with a sprig of fresh herbs. No less tasty is crumbly boiled rice with shrimp seasoning, since the combination of rice and seafood is already an established tradition in cooking.
Bon appetit!
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