Prawn 'Bisq'

Yes, I know it's spelled 'bisque' but given that this recipe's a budget version I thought it might be appropriate because I had to replace some of the more pricey ingredients with more budget friendly ones - prawns instead of lobster, and milk instead of cream. Pardon the lack of recipes there days - it's been a pretty hectic year and my meals have tended to be simple.

Prawn 'Bisq'
(Serves 1-2)
300g small-medium prawns, with shell - about 10-15 prawns
1 medium onion, chopped
3 shallots, minced
1 litre water
1 tsp tomato paste
Milk
salt
pepper
Greens for garnish

1. Peel the uncooked prawns and reserve the shells. Optional: cut prawns into smaller chunks.

2. In a pot, sweat the onion with a little salt in a little oil until translucent. Turn up the heat, add prawn shells and fry until fragrant.

3. Add water, bring to a boil and then lower heat to a simmer. Reduce liquid to half - about a couple of hours

4. Remove shells (Or just strain the entire stock) and set aside. In the same pot, sweat the minced shallots in a little oil. Return the prawn stock to the pot and add tomato paste. Bring to a boil.

5. As soon as the water starts to boil, kill the heat and put the prawn meat in. Cover, and leave for two minutes (One, if you've cut up the prawns into chunks) - the residual heat will do the cooking for you.

6. Serve in large bowl, add milk and season to taste. Garnish with greens and a little olive oil.

Breakdown
Total cost: RM4.50
Cost per serving: RM2.25