You know, finding a half-full crate of supermarket prawns in the fridge is quite traumatic. First of all, it's the raw shrimpy smell wafting out from the crumpled platic bag balanced on top of the three-day old cheesecake and the chimichurri sauce. I needed to somehow cook the damn thing before it died, and I didn't want to make a shrimp curry once again. So there's only one thing to do: make bisque. I started promptly butter-sauteing the shells, and then pouring water in with the appropriate amount of herbs and reducing it down to a tasty roux. The result of a hour's work was a thick, beautiful bisque that then I lapped up in three minutes flat, with all the shrimp.
