Bisque aux crevettes grises
When eating crevettes grises a epluchez, reserve the heads and shells. Save some crevettes to garnish if desired. Brown a chopped onion and garlic cloves in oil. Add tomato paste concentrate, chopped parsley, hot pepper, thyme and laurel and cook a couple of minutes. Add the reserved shells and stir for a couple of minutes. Add wine and water to cover and simmer about 20 minutes. Pass the soup through a chinois (sieve). Pour a bit of boiling water after pressing to extract the flavors. Add cream and cognac to taste along with reserved crevettes if you saved some. Garnish with chives.














