Liberian Prawn Bisque is a traditional Liberian recipe for a classic soup of prawns in an evaporated milk base flavoured with chillies, tomato puree and chicken stock. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Liberian Prawn Bisque.
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It's been my experience that Liberians love evaporated milk (probably because the lactose content in low and they can digest it). They use it in the strangest of places, even in savoury dishes such as this one.
Ingredients:
120g butter or margarine
450g medium prawns, peeled and chopped (reserve the shells)
80g onion, chopped
80g celery, chopped
75g plain flour
700g water
1 tbsp tomato paste
1 Maggi or chicken stock cube
1 bay leaf
1 tbsp salt
1 tsp hot chilli pounded to a paste
360ml evaporated milk
2 tbsp water (or dry white wine)
Method:
Add the water to a pan, bring to a boil, add the prawn shells and simmer for 15 minutes. Take off the heat, strain and reserve the liquid.
Melt 2 tbsp butter in a medium pan then add the onion, celery and chilli paste and cook for 2 minutes before adding the prawns. Cook, stirring occasionally, until the prawns turn pink then remove from the pan and set aside.
Melt the remaining butter in the same pan on medium heat. Stir-in the flour to form a roux. Allow to cook, stirring all the while, for 1 minute then add the prawn shell stock a little at a time and mix to a smooth paste. When all the water is incorporated add the tomato paste, Maggi cube, bay leaf and seasoned salt. Bring to a boil the reduce to a low simmer and cook, stirring frequently, for 2 minutes.
Remove the bay leaf, then add the prawn mixture and cook for 2 more minutes before adding the evaporated milk and wine. Allow to heat through, but do not boil.
Serve the bisque in warmed soup bowls, garnished with a little parsley.
