Michelin star PRAWN SOUP at home | Shrimp Bisque Recipe

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Today I will teach you how you can make a delicious fine-dining prawn bisque recipe at home. A combination of garnish from leek, garlic aioli, and fresh prawns with lime is amazing. Have fun guys
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#prawnsoup #homecooking #finedining

[@jamesshanahan1197]

Fam I won’t lie this is the first video of yours I’ve seen and this is now my new favourite KZbin channel. Awesome content!

[@ChefMajk]

Glad you like it ;)

[@MarcsEatery]

I live in a land locked country in Africa and I managed to get hold of some prawns and made the bisque. I had a table of friends and we where all transported some where to different shores in the world, for me it was Bretagne where I ate the best prawn bisque ever. Well, seriously I was in heaven. Great recipe. I served it with my home made ciabatta, toasted and covered with my home made Aioli. Thank you for this great recipe.

[@rdbc-i6p]

Thanks!

[@ChefMajk]

Thanks for support :)

[@NUMEN2009]

for soup i Will use bit of cognac too . for aioli like to use shafran on the end to have nice dots or make shafran oil to have nice color. also i like to make aioli from mix between fenykl oil (geern top) And dill oil (stemps) And for garnish i Will use also some shels. thank you for yours videos

[@GT-yw8ue]

I’m fairly critical of new content creators/shows/my mother in law but that was great. You come across really well and there’s no bullshit. Thanks!

[@edwinwang5594]

The plating is gorgeous. Gonna steal that plating format the next time I cook something similar.

[@tp76ben5]

Thanks a lot for the recipe. I learned this one in my culinary school back in the end 90's and have tried to replicate from my memory and there were a few things I forgot to add in the bisque. I will try again soon.

[@Leopard_Lover]

I plan to make this in mid November when I am hosting a dinner party. I’m so excited. Thank you for the recipe ❤

[@sum124get2]

Today I made this. It's sooo good! It also resembles what it looks like in your video. It really demistifies fine cooking :-) I'll absolutely try more of your recipes!

[@user-ou8kw9bz9i]

What is the quantity of each ingredient? And how many serves did it make? I want to make for an event but not sure how much I’ll need 😅

[@sum124get2]

@@user-ou8kw9bz9i just eyeball it. It also cant hurt just to try it once and than upscale it

[@TheWangtube]

I just ate this and it was delicious. I started prepping and cooking at 730 this morning, wanted to be sure to have enough time to reduce the stock. I loved the concentrated taste of the shrimp shells/heads and the leek with peanuts (yeah sorry no pine nuts available) and garlic mayo was surprisingly tasty. I learnt that next time I make this I should go easier on the first oil that seared the shrimp shells/heads and the oil that seared the veggies, because adding the butter and cream afterwards is fatty enough. Still all and all it was a tasty lunch, thank you very much for teaching me. 😊

[@ChefMajk]

Glad to hear that you liked it ;)

[@Elizahn90]

My husband and I made this the other day and it was so delicious! can't wait to try all the other recipes!

[@ChefMajk]

Well done ;)

[@mark65717]

Thank you for this great receipt! It was the star at my last dinner with guests. They really loved it. ❤

[@ChefMajk]

Happy to hear it :)

[@tanweiken7911]

how much do you pay for it to be a great receipt?

[@mark65717]

@@tanweiken7911 Not much. I even used simple argentinian prawns from the LIDL freezer (9.99€ in GER). In total for 6 persons you can count approx 15-18€.

[@kcothran4787]

I can’t wait to make this for my family for new year’s! Looks delicious

[@0608jeffrey]

The soup is AMAZING!! And you make it so easy to follow and realise! Thank you so much!!!!!

[@ChefMajk]

You are welcome ;)

[@jorgemorais9895]

I just hit the subscribe button. Once in a while, KZbin recommended a great channel like your Chef Majk. 👍

[@ChefMajk]

Welcome here :)

[@CliftonWood]

Thank you for sharing this wonderful recipe, Chef Majik. This is another one I will try making in the future!

[@JoBishop-pb6qs]

I made this, it’s amazing 🤩I swapped the cayenne pepper for smoked paprika 👌🏻love your channel. I will make all of your dishes 😊

[@Saurischian]

Just discovered your channel. I really enjoy your commentary and your voice fits the videos so well. I really look forward to looking through your library of videos

[@npatel7164]

Great video! My cooking is good but my plating is horrible so I really appreciate this simple yet elegant dish. Thank you

[@RH-sp9zd]

this looks absolutely mind blowing, the sear on that shrimp... pfoh

[@ΛουκαςΑλλεν]

You are the best! Loved your video/recipe/explanation and having it for new-year!! Best wishes to you.

[@GC987]

Great contrast too with that black bowl

[@sagism]

Made this. Came out excellent.

[@yoannpicquenot7709]

It looks amazing! Will try this recipe! Also, no need to say garlic aioli. Just Aioli is sufficient 😊

[@jamiebursic]

I am looking forward to trying this!

[@jimdavidson3345]

Beautiful presentation!

[@robrandolph9463]

nice chef. I made and put coconut milk was delicious. love the leek garnish

[@bernardklaus1]

This looks great! I'm definitely going to try it this weekend.

[@ChefMajk]

Have fun

[@GilliMarieMoody]

OMGEE. Mouth.Is.WATERING!

[@cralesnartin6650]

I just wanted to add that the word aioli comes from the catalan “allioli” which literally means garlic and oil, I always find it interesting that some names have very simple origins.

[@lydacious7338]

I love the food inspector! Oh, and also your cooking of course :)

[@PianoDome]

I just made that for the very first time b/c it is not easy to find good prawns with shells that are not costing an arm and a leg. It literally blew by mind and my mouth waters. Alioli was a bit to liquid and i only had half a leak from stock vegetalbes, so it didnt look as nice but the taste was amazing!

[@louisdoss7156]

Wow! This looks like fine-dining cooking. Just Great. Greetings from Kuala Lumpur, Malaysia.

[@murasaki1177]

Beautiful plating chef.

[@elnymiel]

wow, this dish looks awesome.

[@juxbertrand]

Exceptionnel ! merci pour cette douceur. Exécutée avec attention, et très clairement expliquée. On te suit Majk, on te suit :)

[@HypAXis]

I need a cook book from Chef Majk in my life

[@ChefMajk]

Maybe in the future I will make some

[@misbahulalim1313]

Where You From Chef ? 😁 I Always Amaze With Person It's Not A Native English Speaker But They're Speak In English Using Their Own Accents 😀😀 It's Giving Another Flavor In The Speaking Style 😁👍🏻

[@solikt7169]

It was amazing, thank u!

[@aimaeyo228]

This is an art thanks for sharing

[@18sybren]

The Maillard on those prawns are mouthwatering

[@laijoel5753]

Excellent Soup, Thank you for your sharing Majk!

[@oasisdo]

Excellent french recipie.

[@chuck197]

Great presentation! Love it!! Will try it!

[@avarmauk]

I can’ wait to try this

[@monirsafieddine8394]

Olá q receita maravilhosa chef obrigado por compartilhar e já estou inscrito sou do Brasil

[@poppacapnurass2608]

Looks and will taste delicious. Can I ask why you would not preseaseon the shrimp so they will absorb the salt & pepper rather than immediately prior to cooking? At culinary school I was taught to sometimes pre season red meats, sometimes not. However i have found it works for seafood very well too.

[@ChefMajk]

They are small they dont need any preseasoning

[@janewanjiru3727]

Amazing Chef, Salute

[@hiway04]

loved it❤️

[@chienchik8443]

It can keep in fridge for along time chef??

[@ChefMajk]

yes for sure

[@kadriyekulin7130]

You are so good in expleaining and plating is just like a lovely dream.👏👏

[@mint_5681]

been following u since 1k subs, so proud of u. Congrats

[@ChefMajk]

Thx for support

[@lucianalessemleme2512]

Parece delicioso, meu filho vai adorar quando eu fizer

[@christophhaupt7827]

Pleaaaaaase more ice cream recipes! Love your content!!!

[@veecouture8202]

This looks amazing

[@ChefMajk]

thx ;)

[@herzhaben]

i loved the video!!

[@patiencemoore8133]

Wow my favorite 😍

[@midasmanpower]

Thanks for the video Chef Majk, I followed the recipe and it tasted really great. However, I could not thicken the soup as you did and I added a bit of cornstarch. Did the butter you add had flour in it. How do you thicken the soups ? Thanks.

[@ChefMajk]

just by reducing and using butter. No need any starch

[@LLO227]

I can't wait to see this guy and James Gordon side by side!!! Remarkable

[@jimdavidson3345]

Beautiful video and soup! Thank ou

[@ChefMajk]

Thanks ;)

[@StevenDeVadder]

What type of white wine do you recommend?

[@ChefMajk]

I am not a wine expert, but anything sour you like will work probably

[@curiousaboutanything2454]

Chef I don't have Leaks in my region.😌 Can make it without Leaks or is there any substitute for Leaks?🤔 Please guide me😊😊

[@ChefMajk]

Any vegetable you like will work

[@curiousaboutanything2454]

@@ChefMajk thanks 👍

[@MSloCvideos]

Are these pine nuts or peanuts? Looks amazing!

[@ChefMajk]

pine nuts but you can use both

[@strawberrystrawberry6625]

It looks delicious! But please make soups for us without double cream. Can you please suggest what I can use in this recipe insted of double cream and keep same texture? Many thanks.

[@ChefMajk]

I dont know about anything to give same texture, maybe another kind of cream, cocunut, soy, etc. Not sure if that is better for you

[@SanjaySingh-tw9ez]

Frist time see this video very very nice recepe chef I like it

[@lenaf4368]

Dear Majk, Just a quick question. Do I need to wash prawn heads properly before frying it in a pan? Thank you in advance.

[@ChefMajk]

If you mean for the stock, I would not clean them that much because you would lose allot of flavor

[@asgharnowrouz3853]

Thank you Chef Majk. This is beautiful and looks delicious.

[@Jupizero]

The shrimp is burnt where beautiful ? Shrimp must never go brown or black ! Deep red only ? And the soup is bad is pure water... we can pure all the veggies and use them

[@asgharnowrouz3853]

It is all about the concept and presentation.

[@Jupizero]

@@asgharnowrouz3853 Well im from Greece and we eat a lot of shrimps It has to be eatable no shrimp is done in 1min like that its raw inside and burn outside and there is no body in the soup just water because he does not blend veggies.

[@Jupizero]

@@asgharnowrouz3853 He does not eat his food at end this says a lot !

[@Jupizero]

For shrimps we fry them on coal for 1-2 min low fire they become red. In a pan onion butter make it a bit yellow small to medium fire , throw shrimps they red not brown . And use the white wine u drink when whine is gone and nothing left its ready (poke shrimp with fork must soft) if not add more wine ! I use "Ouzo" and whine

[@Wilbake92]

What can i sub for white wine..? Or i can skip it..?

[@ChefMajk]

Just skip it and adjust the sweetness with something else at the end, lemon or vinegar

[@Wilbake92]

@@ChefMajk aright thx chef

[@totobigi274]

Hi chef what else can l use apart from white wine

[@cristianoattanasi6028]

Amazing, amazing stuff, both tasty and extremely well presented. I want to copy this on my channel.

[@ChefMajk]

Yes, have fun. I guess your channel will be successful if you copy there things from other channels. ;)

[@cristianoattanasi6028]

@@ChefMajk If you don't want me to I won't, I can come up with my own ideas but I think the skill is also in reproducing stuff from other people, right? Cos if, let's just say, if I worked for you, you would want me to cook stuff your way, right? See what I mean?

[@saharasittie4517]

Look so delicious and tasty, I can't wait to try making it this weekend.

[@ChefMajk]

Good luck, have fun ;)

[@ambareenkausar6905]

Wow. Beautiful

[@edwinchan95]

Hi, any other alcohol can be substitute? Like cognac?

[@ChefMajk]

Yes cognac, whisky, etc

[@edwinchan95]

@@ChefMajk thank you very much Chef👍

[@gaycha6589]

Superb recipe and presentation

[@zz5474]

It looks amaaaazing!!! I wanna make impress my father! But I wanna know the exact amount of ingredients! Where can I find it? Thank you for sharing your amazing recipe👍👍❤❤

[@ChefMajk]

You cannot find it at all, because I am not using exact measurements and I want people do the same. That is the point of my channel as you can see there are almost no exact recipes. Good luck

[@learnenglishwithhasnaebaya1174]

I really interested while I was watching this video really you are the best good luck dear

[@ChefMajk]

Thanks ;

[@learnenglishwithhasnaebaya1174]

Your welcome dear

[@lobitohusky2448]

delicious, my mouth is watering, you are a good cook.

[@noorjahanoomatia8808]

Just superb🎉🎉

[@emadsleem2044]

u are an artist , not only chef 🙂

[@ChefMajk]

glad you like it

[@laurens3514]

Hi Chef! Thx for the video . im sure gonna give this a try! Quick questeion though. why is the soup itself a deeper orange when filling the bowl at the end? did you add something extra after the butter? the soup from the pot is more beige and ends up being orange in the end

[@ChefMajk]

I reduce it much more so the color pops

[@amandamcpherson1985]

Is there a way to make it quicker and it will still be good?

[@ChefMajk]

I don't think so, fine dining is not about to make it quicker or easier but properly

[@stephentoumi]

So impressive, Chef

[@munchkin0.o]

Looks delicious thank you so much x

[@wendychao2910]

I like the soup! 👍

[@MSR001UTUBE]

Great as usual.

[@serdarmehter8663]

Chef you are the best among those are in social media

[@ChefMajk]

thx for support

[@jollythesp8519]

Thank you Chef !!! ❤

[@kingkadokongwira]

Have found what to prepare for my birthday brunch...thanks

[@ChefMajk]

You are welcome

[@Chaksystem]

Delicious if we don't have White wine what we can use

[@ChefMajk]

Another alcohol like brandy, whisky etc

[@ronniewongkar4750]

Thank you chef Majk, i will try to make it , but with crab meat instead of prawn, pls advice appreciate it 🙏🙏🙏

[@melekbas4390]

Great video Majk, which brand of pans are you using please?

[@TACOPOTENTE]

Awesome dish!! I’m making it I’ve got one simple question the coriander leaf is cilantro right?

[@ChefMajk]

Yes it is

[@TheLMMish]

dude... I just came across your channel. Amazing

[@ChefMajk]

Glad you like it

[@nikolai9709]

Question.. after 45 mins of cooking the soup, should I blend it before I strain?

[@ChefMajk]

I did not do it. But some restaurants do it. So up to you you can do both

[@Ninjahat]

Thank you. Love your recipes! 3:47 hold on... these aren't peanuts, right? Aren't they pine nuts? 5:10 Also... does he say cayenne pepper here?

[@ChefMajk]

Yes pine nuts and cayenne

[@Ninjahat]

@@ChefMajk thanks man! Love your work 💪🏻

[@shanmax811]

Thank you for the recipe chef. I was done that.

[@user-ou8kw9bz9i]

Looks so delicious! What is the quantity of each ingredient?

[@ChefMajk]

How much you want, that is a point

[@shumonrahman]

thanks a lot for sharing this video

[@tharinduwijerathna2029]

Chef...i am from sri lanka..great videos and interesting ❤️

[@ag0437]

Looks good, thank you for the recipe. I've seen bisque recipes where you blend the shells into the stock then strain it, what would be your thoughts on that?

[@ChefMajk]

Yes you can do that. I did not want to blend the vegetable into it and did not want to bland my blender also.

[@AeonJube]

Amazing! How do you stop it from splitting when you put the cream in?

[@ChefMajk]

Heavy cream should not split