Shrimp bisque

Water, Shrimp, Tomato, Cream 20% fat content, Onion, Carrot, Butter, Celery, Olive oil, Almond flour, Garlic, Paprika, Bay leaf, Cooking salt

Slice: 10 min, Heat on the stove: 4 min, Fry: 4 min, Fry: 3 min, To boil: 30 min, Blend with a blender: 5 min, Cooking: 5 min, Fry: 2 min, To simmer: 7 min, To boil: 3 min, Blend with a blender: 5 min, Boil: 5 min, Let it stand: 3 min

Clean the shrimp (200 g). Remove the intestines. Set aside a few pieces for serving. Cut the rest into large pieces.

Chop the onion (1 piece), carrot (1 piece), and celery (1 stalk). Mince the garlic (2 cloves).

Heat olive oil (1 tbsp) in a pot. Add butter (30 g). Sauté the vegetables and garlic for 3–4 minutes.

Add the heads and shells of the shrimp (from 1 kg). Sauté for 3 minutes until fragrant.

Add crushed tomatoes (200 g), paprika (1 tsp), and bay leaves (2 pieces). Pour in water (700 ml). Season with salt (to taste). Simmer on low heat for 30 minutes.

Remove the bay leaves. Let the mixture cool. Blend until smooth. Strain through a fine sieve to remove shell remnants.

Melt butter (20 g) in a clean pot. Add almond flour (1 tbsp). Sauté for 1–2 minutes.

Pour in the strained broth. Whisk to combine. Bring to a boil. Reduce to a thicker consistency for 5–7 minutes.

Add the chopped shrimp. Cook for 2–3 minutes.

Blend the soup until creamy. Stir in cream (22%) (200 ml). Heat until just boiling and immediately remove from heat.

Add the whole shrimp. Cover with a lid. Let sit for 2–3 minutes.

Serve, garnished with parsley (a few sprigs). Optionally, add a little cream on top.