Can I use cooked prawn shells instead of raw ones?

You can, but raw shells give a significantly richer, deeper flavour. If you only have cooked shells (for example, from a prawn cocktail), you can still use them — just be aware the bisque may be a little lighter in taste. You could boost flavour by adding an extra tablespoon of tomato paste and a pinch more cayenne.

Is it necessary to flambé the brandy?

Flambéing burns off the harsh alcohol and concentrates the flavour, but it's not essential. If you prefer not to flambé, simply let the brandy simmer and reduce for a couple of minutes. The slow cooker will cook off any remaining alcohol during the long cooking time.

Can I make this bisque ahead of time and reheat it?

Absolutely. The strained bisque (without cream) can be cooled and stored in the fridge for up to 2 days or frozen for up to 3 months. When ready to serve, reheat gently on the hob and stir in the cream. Prepare the garnishes fresh just before serving for the best presentation and texture.

What can I use instead of brandy?

Dry white wine works well as a substitute — use about 75ml instead of the 50ml brandy. For an alcohol-free version, add an extra splash of fish stock along with 1 teaspoon of white wine vinegar for a hint of acidity.

Michelin star PRAWN SOUP at home | Shrimp Bisque Recipe

by Chef Majk

SeafoodSlow cooker adapted

Published 15 April 2026Original video

This elegant prawn bisque brings Michelin-star quality to your home kitchen using the convenience of a slow cooker. Inspired by Chef Majk's fine-dining recipe, the bisque builds deep, rich flavour from prawn shells simmered low and slow with aromatic vegetables, tomato paste, and a splash of brandy. The soup is finished with a silky swirl of cream, topped with garlic aioli, crispy leek, and fresh prawns dressed with lime for a restaurant-worthy presentation. It's an impressive starter or light main that's far easier to make than it looks.

Video thumbnail: Michelin star PRAWN SOUP at home | Shrimp Bisque Recipe

Watch: Michelin star PRAWN SOUP at home | Shrimp Bisque Recipe

Original recipe video — click to play

Original video by Chef Majk30k likes on YouTube

30 mins

Prep time

6 hrs

Slow cook (Low)

4 hrs

Slow cook (High)

Serves

6 hrs 30 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 4 hours

Original method: Approximately 45-60 minutes on the hob

Slow cooker adaptation notes

• The prawn shells and aromatics are sautéed on the hob first to develop colour and flavour before transferring to the slow cooker. • Liquid has been reduced by approximately 20% as slow cookers retain moisture. • Cream and garlic aioli must be added after cooking to prevent splitting. • Fresh prawn garnish and crispy leek should be prepared just before serving. • For the richest flavour, toast the prawn shells in a hot pan until deeply coloured before adding to the slow cooker.

Ingredients

Servings:

Units:

Bisque Base

500 g whole raw prawns (shell-on), shells and heads reserved, prawn meat set aside for garnish
Use shell-on prawns for the best flavour; the shells are essential for the bisque
2 tbsp olive oil
1 medium onion, roughly chopped
1 medium carrot, roughly chopped
1 stalk celery stalk, roughly chopped
3 cloves garlic cloves
, crushed
2 tbsp tomato paste
50 ml brandy or cognac
Flambé on the hob before adding to the slow cooker for best results
600 ml fish or shellfish stock
Reduced from a typical 750ml to account for slow cooker moisture retention
200 g tinned chopped tomatoes
1 leaf bay leaf
2 sprigs fresh thyme sprigs
¼ tsp cayenne pepper
to taste salt and white pepper

Finishing

100 ml double cream
Stir in after blending the bisque, just before serving

Garlic Aioli

1 large egg yolk, at room temperature
Prepare separately and add as garnish when serving
1 clove garlic clove
, finely grated
Prepare separately and add as garnish when serving
150 ml sunflower or vegetable oil
Prepare separately and add as garnish when serving
1 tsp lemon juice
Prepare separately and add as garnish when serving

Garnish

1 small leek, finely sliced into rings or julienned
Fry or deep-fry just before serving for a crispy garnish
1 whole lime, zested and juiced
Used to dress the fresh prawn garnish before serving

Method

1
Peel the prawns, setting the prawn meat aside in the fridge for the garnish. Keep all the shells and heads.
~10 mins
2
Heat the olive oil in a large frying pan or wide saucepan over high heat. Add the prawn shells and heads and cook, pressing them down, for 4-5 minutes until deeply coloured and fragrant.
~5 mins
Tip: This step is crucial for building a rich bisque flavour — don't skip it
3
Add the chopped onion, carrot, celery, and crushed garlic to the pan. Cook for 3-4 minutes until softened slightly.
~4 mins
4
Stir in the tomato paste and cook for 1-2 minutes. Pour in the brandy and carefully flambé (or simply let it bubble and reduce for 1 minute). Add the tinned tomatoes, fish stock, bay leaf, thyme, and cayenne pepper. Bring to a simmer.
~5 mins
5
Transfer the entire contents of the pan to your slow cooker. Cover and cook on Low for 6 hours or High for 4 hours.
Tip: The long, gentle cooking extracts maximum flavour from the prawn shells
6
While the bisque cooks, prepare the garlic aioli. Whisk the egg yolk with the grated garlic and a pinch of salt. Very slowly drizzle in the oil, whisking constantly until thick and emulsified. Season with lemon juice and white pepper. Refrigerate until needed.
~10 mins
7
About 30 minutes before serving, prepare the garnishes. Finely slice the leek and deep-fry or pan-fry in a little oil until golden and crispy. Drain on kitchen paper and season lightly with salt.
~10 mins
8
Season the reserved prawn meat with salt, a squeeze of lime juice, and a little lime zest. Sear in a hot pan with a drizzle of oil for 1-2 minutes per side until just cooked through. Set aside.
~5 mins
Tip: Be careful not to overcook the prawns — they should be just pink and bouncy
9
Remove the bay leaf and thyme sprigs from the slow cooker. Carefully blend the bisque using a stick blender or transfer to a jug blender in batches. Blend until very smooth.
~5 mins
Tip: Be cautious blending hot liquid — if using a jug blender, vent the lid and cover with a tea towel
10
Pass the blended bisque through a fine-mesh sieve, pressing down firmly with a ladle to extract every bit of flavour. Discard the shell debris.
~5 mins
Tip: This step is essential for a silky smooth, restaurant-quality finish
11
Return the strained bisque to a saucepan over gentle heat. Stir in the double cream, taste, and adjust the seasoning with salt, white pepper, and a touch of cayenne if needed.
~3 mins
12
To serve, ladle the bisque into warmed bowls. Place the seared prawns in the centre, add a quenelle or dollop of garlic aioli, and top with crispy leek. Finish with a fine grating of lime zest.
~3 mins

Nutrition

Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.

Frequently Asked Questions

: You can, but raw shells give a significantly richer, deeper flavour. If you only have cooked shells (for example, from a prawn cocktail), you can still use them — just be aware the bisque may be a little lighter in taste. You could boost flavour by adding an extra tablespoon of tomato paste and a pinch more cayenne.

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