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.
I just made this for my family! Everyone was super impressed! I've even been given permission to make it again! I love your videos, chef. Thank you. Keep going! 😅
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
@@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€.
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!
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
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. 😊
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.
@@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?
It's possible but you still need two pan, one to sear the shrimp and cook the garnish, first saute the vegetable for the stock with the same recipe in this video deglaze with a bit of water to get the caramelized bit then set it aside, clean the pan then start to sear the shrimp shell just like in the video after it's color turned into bright red add the water just like in the video, then with your second pan cook the garnish first just like in the video set it aside clean the pan and then cook the shrimp just like in the video
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 😁👍🏻
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.
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 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.
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
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!
Love every bit of this. Tho instructions are not detailed but, I believe cooking is to taste and this short summary is very inspiring for cooking enthusiast to start! I will try it. Thanks Chef Majk!!
@@ChefMajk , owh don’t get me wrong, I meant it in a good way, as some videos from other chefs will go all detailed in the measurements of each ingredient, important, but I prefer your presentation!
@@ChefMajk i don't agree. If you don't have a baseline of how it's supposed to taste - then you might end up throwing expensive food out because it got wrong.
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.
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.
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.
Fam I won’t lie this is the first video of yours I’ve seen and this is now my new favourite UA-cam channel. Awesome content!
Glad you like it ;)
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.
Thanks!
Thanks for support :)
The plating is gorgeous. Gonna steal that plating format the next time I cook something similar.
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!
I just hit the subscribe button. Once in a while, UA-cam recommended a great channel like your Chef Majk. 👍
Welcome here :)
I just made this for my family! Everyone was super impressed! I've even been given permission to make it again!
I love your videos, chef. Thank you. Keep going! 😅
Well done 🫡
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
I can’t wait to make this for my family for new year’s! Looks delicious
Thank you for this great receipt! It was the star at my last dinner with guests. They really loved it. ❤
Happy to hear it :)
how much do you pay for it to be a great receipt?
@@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€.
Thank you for sharing this wonderful recipe, Chef Majik. This is another one I will try making in the future!
I need a cook book from Chef Majk in my life
Maybe in the future I will make some
My husband and I made this the other day and it was so delicious! can't wait to try all the other recipes!
Well done ;)
I plan to make this in mid November when I am hosting a dinner party. I’m so excited. Thank you for the recipe ❤
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!
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 😅
@@user-ou8kw9bz9i just eyeball it. It also cant hurt just to try it once and than upscale it
Great contrast too with that black bowl
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
this looks absolutely mind blowing, the sear on that shrimp... pfoh
The soup is AMAZING!! And you make it so easy to follow and realise!
Thank you so much!!!!!
You are welcome ;)
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. 😊
Glad to hear that you liked it ;)
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.
Great video! My cooking is good but my plating is horrible so I really appreciate this simple yet elegant dish. Thank you
I love the food inspector! Oh, and also your cooking of course :)
Made this. Came out excellent.
You are the best! Loved your video/recipe/explanation and having it for new-year!! Best wishes to you.
I made this, it’s amazing 🤩I swapped the cayenne pepper for smoked paprika 👌🏻love your channel. I will make all of your dishes 😊
This looks great! I'm definitely going to try it this weekend.
Have fun
I am looking forward to trying this!
OMGEE. Mouth.Is.WATERING!
Wow! This looks like fine-dining cooking. Just Great. Greetings from Kuala Lumpur, Malaysia.
nice chef. I made and put coconut milk was delicious. love the leek garnish
Beautiful plating chef.
Beautiful presentation!
The Maillard on those prawns are mouthwatering
Excellent french recipie.
Exceptionnel ! merci pour cette douceur. Exécutée avec attention, et très clairement expliquée. On te suit Majk, on te suit :)
wow, this dish looks awesome.
It looks amazing! Will try this recipe!
Also, no need to say garlic aioli. Just Aioli is sufficient 😊
been following u since 1k subs, so proud of u. Congrats
Thx for support
This is an art thanks for sharing
u are an artist , not only chef 🙂
glad you like it
Amazing, amazing stuff, both tasty and extremely well presented. I want to copy this on my channel.
Yes, have fun. I guess your channel will be successful if you copy there things from other channels. ;)
@@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?
It was amazing, thank u!
You are so good in expleaining and plating is just like a lovely dream.👏👏
I can’ wait to try this
Excellent Soup, Thank you for your sharing Majk!
I really need the One Pan version of this.
Then try to find another channel who teach about 30 min home recipes and not a fine dining one .)
It's possible but you still need two pan, one to sear the shrimp and cook the garnish, first saute the vegetable for the stock with the same recipe in this video deglaze with a bit of water to get the caramelized bit then set it aside, clean the pan then start to sear the shrimp shell just like in the video after it's color turned into bright red add the water just like in the video, then with your second pan cook the garnish first just like in the video set it aside clean the pan and then cook the shrimp just like in the video
I can't wait to see this guy and James Gordon side by side!!! Remarkable
Olá q receita maravilhosa chef obrigado por compartilhar e já estou inscrito sou do Brasil
Amazing Chef, Salute
Chef you are the best among those are in social media
thx for support
Have found what to prepare for my birthday brunch...thanks
You are welcome
Look so delicious and tasty, I can't wait to try making it this weekend.
Good luck, have fun ;)
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 😁👍🏻
Great presentation! Love it!! Will try it!
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.
Pleaaaaaase more ice cream recipes!
Love your content!!!
Thank you Chef Majk. This is beautiful and looks delicious.
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
It is all about the concept and presentation.
@@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.
@@asgharnowrouz3853 He does not eat his food at end this says a lot !
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
I really interested while I was watching this video really you are the best good luck dear
Thanks ;
Your welcome dear
Frist time see this video very very nice recepe chef I like it
Looks delicious thank you so much x
dude... I just came across your channel. Amazing
Glad you like it
Superb recipe and presentation
Omg what a great channel!
Glad you like it
Beautiful video and soup! Thank ou
Thanks ;)
Wow my favorite 😍
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!
This looks amazing
thx ;)
Thank you for the recipe chef. I was done that.
Great video Majk, which brand of pans are you using please?
So impressive, Chef
loved it❤️
i loved the video!!
Parece delicioso, meu filho vai adorar quando eu fizer
I like the soup! 👍
delicious, my mouth is watering, you are a good cook.
Very good you explain so well your channel its the best
thanks :)
Love every bit of this. Tho instructions are not detailed but, I believe cooking is to taste and this short summary is very inspiring for cooking enthusiast to start! I will try it. Thanks Chef Majk!!
Short summary? There is everything step by step in the video 🤭
@@ChefMajk , owh don’t get me wrong, I meant it in a good way, as some videos from other chefs will go all detailed in the measurements of each ingredient, important, but I prefer your presentation!
@@kokyi Yes I know they do it, but I don't do it on purpose. Measurements will not teach you anything just make copycat from you.
@@ChefMajk , agree! Once again, thank you for sharing your knowledge and experiences!
@@ChefMajk i don't agree. If you don't have a baseline of how it's supposed to taste - then you might end up throwing expensive food out because it got wrong.
Chef...i am from sri lanka..great videos and interesting ❤️
Thank you Chef !!! ❤
Just superb🎉🎉
thanks a lot for sharing this video
👍👍🏿👍🏼Royal Chef!
Chef Jhon 😂 w a touch of Bruno good soup Sifu
Wow. Beautiful
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.
just by reducing and using butter. No need any starch
Great as usual.
really well explain video.
Glad it helped
Awesome dish!! I’m making it I’ve got one simple question the coriander leaf is cilantro right?
Yes it is
i will try this and get back.
great man, thanks,, more fish and seafood soups or dishes ,,,would be highly appreciated.
Hi chef what else can l use apart from white wine
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.
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
first video i watched but im eager to learn more and watch the rest. can you do a video on how to make those small wine jelly cubes.
Not sure what you talking about
❤that looks amazing
I love it chef and your styles and I want you to teach me to be a better chef please!
Thanks so much 😊
Are these pine nuts or peanuts?
Looks amazing!
pine nuts but you can use both
Beautiful looking dish, and really enjoyed your presentation. I’ve subscribed. 👍👍
welcome here :)
Hi i love the video! is it possible for you to share the ingredients & the amount to prepare for 2 servings?
Thank you!
It is not possible, I am not using any amounts
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.
They are small they dont need any preseasoning