Bisque Oil Gambas Recipe: Rich Flavor in 1 Hour

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Rich, flavorful bisque oil gambas recipe

This bisque oil gambas recipe maximizes the flavor of the shrimp and is perfect for a house party. Today we're going to show you how to make a bisque oil using raw shrimp and use it to make a rich gambas. You'll be able to make this deeply flavorful dish in less than an hour, so don't worry if you're a beginner!

What is Bisque Oil? (Bisque Oil)

Bisque oil is the flavors from the heads and shells of crustaceans such as shrimp, crab, and lobster infused into oil to enhance the richness of a dish. Inspired by the bisque soup of French cuisine, the oil can be used in a variety of dishes, but it's particularly well-suited to gambas and pasta dishes, adding a deep, savory flavor. For more information on bisque oil Wikipediafor more information.

Preparing and cleaning raw shrimp

Using raw shrimp (in the shell) brings out the flavor of the bisque oil. Preparing them isn't difficult either, so follow these steps

• Remove the heads and shells from the raw shrimp (12 pieces), rinse thoroughly under running water, and drain in a colander.
• Wash the trunk once in salted water and set aside.
• When removing the guts, use a toothpick and stick it into the second node of the shrimp back and pull it out.
• If the shrimp are frozen, defrost them in cold water. Thawing in hot water can cause the shrimp to lose texture and flavor.

Tips for success

• To create a bisque oil Refined olive oil (pure olive oil)because it's stable at high temperatures and doesn't have a bitter taste.
• While simmering the bisque oil, press the shrimp heads with a wooden spatula to release their flavor. For a stronger flavor, place the roasted shells and heads in a food processor and grind to a fine powder.
• Cut cherry tomatoes in half for more flavor.
• Try adding different herbs to your bisque oil to give it a different flavor.
• Be generous with the garlic, as it brings out the flavor of the gambas.
• Leftover bisque oil can be used to make pasta or risotto to enhance the flavor.
• It's best to use bisque oil within a week when refrigerated, and freeze it for long-term storage.
• If you're using frozen shrimp, try adding a little white wine or lemon juice to the shells and heads before sautéing to remove the characteristic fishy flavor.
• If you want a little more spicy flavor, add 1 T hondashi. You'll get the flavor you'd get at a restaurant or bar, but taste the flavor and if it's not enough, add more and simmer for another minute.

Recipe: Bisque Oil Gambas

Ingredients (for 2 servings)

• Raw shrimp (in the shell): 12
• Refined olive oil: about 200 ml
• Garlic: 8 cloves
• Pepperoncino: 5 to 6 pieces
• Cherry tomatoes: 5 to 6
• Salt and pepper: To taste

By measurements: 1 T=15 cc, use 1 t=5 cc measuring spoons

The creation process

Cleaning and preparing shrimp

Remove the heads and shells from the raw shrimp and rinse them thoroughly under running water. Set the heads and shells aside to drain, and rinse the bodies once in salted water and set aside. Insert a toothpick into the second end of the body to remove the guts.

Making bisque oil

In a dry skillet, saute the shrimp heads and shells over high heat to release the moisture. Sauté until the shells turn red. Pour in the olive oil (200 ml), add 2 garlic cloves and about 5 pepperoncinos, and simmer over medium-low heat for 20 minutes, breaking up the shrimp heads with a spatula or ladle to release the flavor.

Strain the boiled oil through a sieve and your bisque oil is ready.

Cooking Gambas

Heat 3 ladles of bisque oil in a medium skillet over medium heat and add 6 garlic cloves, sliced on the side. Add 2-5 pepperoncinos, shredded to your liking. Add enough bisque oil to submerge the ingredients.

When the oil comes to a boil, reduce the heat to low and add the prepared shrimp and cherry tomatoes and cook briefly. Season to taste with salt and pepper and you're done.

Finishing and serving

Try preparing bread, such as baguettes or white bread. If your bread isn't fresh, try lightly toasting it in olive oil to bring out the color and make it more palatable.

Preparation and storage tips

• Archive: The bisque oil will keep for 1 week in the refrigerator and up to 3 months in the freezer.
• Defrost: If you have frozen bisque oil, let it thaw naturally or melt slowly over low heat.

Product information used

• Pure olive oil: 고온 처리로 산도와 불순물을 제거한 올리브오일이에요. 엑스트라버진 보다 가열 안정성이 높아 고온 요리에서 사용이 가능하고 재료 본연의 맛을 살리는데 적합해요.👉 See products
• White legged shrimp (chilled): Fresh, chilled product is enough to extract the bisque oil 👉. See products

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See other home party dishes

• Oven Baked Scallops with Cheese Recipe - Another seafood favorite, this is an easy way to enjoy winter scallops at home.
• Sous vide steak recipe - A sous vide machine allows you to control the temperature to create the perfect steak without fail.

Closing thoughts

This bisque oil gambas recipe is a dish that takes the flavors a bit further and may seem a bit boring to some. I love spicy MSG and use it a lot in my cooking, but I find that making my own every once in a while and slowing down to savor the flavors adds another layer of depth to an otherwise boring dish. I think exploring different recipes and different flavors is a very fun and interesting part of my life. How about yours? Thank you for reading this long post and have a delicious day.