Directions

1. Shell the shrimp, setting aside the shells and removing the casings. In a casserole dish or large saucepan, heat a tablespoon of olive oil, brown for 3 to 4 minutes the shells and heads of the shrimp as well as the pieces of onion and carrots. Add the white wine, stir and cook for 3 minutes, add the tomato puree, 1 teaspoon of Tabasco, bay leaf, 2 sprigs of thyme then cover with a liter of fish broth. (I used a diluted tablet. in a liter of water), salt and cover. Cook for 30 to 35 minutes. Filter to remove vegetables and shells. Collect the juice and put it back in your saucepan and add the crème fraîche, bring to the boil and stir in the cornstarch to thicken the bisque. Immerse the shrimp for 2/3 minutes to cook them.
2. Divide the bisque among 4 plates, add the prawns and the corn kernels. Chop a little scallion and add it to each plate.