Peanut Butter Bisque with Mango Chili Medley marinated Jumbo Prawns

Peanut Butter Bisque with Mango Chili Medley marinated Jumbo Prawns


  • 6 Jumbo Prawns cleaned & de-veined
  • 1.5 Cups of water/Vegetable or Seafood Broth/Stock
  • 1/3 smooth peanut butter paste
  • 3 Tablespoon of freshly blended Garlic
  • 2 Tablespoons of freshly blended Ginger
  • 1 Tablespoon of freshly blended Shallots
  • 1 Tablespoons of Salt
  • 1/4 Cup of Coconut Oil
  • 2 Tablespoons Cup of freshly blended Scallions/Spring Onions
  • 3 Habanero or Scotch Bonnet pepper
  • 30 Oz of Fresh Tomato (About 6 medium sized tomatoes) blended
  • 6 Oz Tomato Paste 
  • 3 Medium sized Onions; sliced
  • 3 Tablespoons of Mango Chili Medley Sauce
  • 2 Tablespoons of Coco-For-Garlic Sauce

Preparation for Jumbo Prawns

  1. Marinate the cleaned Jumbo prawns with a dash of salt and 1 Tablespoon of EssieSpice Mango Chili Medley and allow to sit in the fridge while you work on the Bisque (DO NOT throw away the shells of the prawns)
  2. In a separate pot, heat a tablespoon of coconut oil. 
  3. Add 1 tablespoon garlic, about 1/4 cup onion, scallions, shallots and 1 tablespoon ginger and allow onions to cook slowly to brown on medium heat
  4. Add the shells from the prawns and allow to slightly smoke. Continuously stir till all the seasonings are on the shells for about 2-3 minutes. Add the stock and allow to simmer for an additional 10 minutes then sieve  out the shells and keep the liquid. 

Preparation of Bisque

  1. Heat the remaining coconut oil in a large, deep cooking pot at medium heat
  2. Add 2 tablespoon garlic, the rest of the onion, remaining ginger, and allow onions to cook slowly to brown on medium to low heat
  3. While onions caramelize, blend fresh tomatoes with the Habanero/Scotch bonnet pepper
  4. You can now add the water/stock to the mixture with a pinch of salt and 2 tablespoon of Essiespice Coco-For-Garlic sauce. Stir continuously for another minute allowing even distribution of sauce and salt and reduce heat to a low simmer.
  5. Add tomato paste and bring the heat back up slight below medium heat so the sauce can simmer and thicken. This will help bring out the sugars in the tomatoes and onions to flavor your sauce. Add the Mango Chili Medley sauce & the peanut butter at this point to the sauce and allow to cook again on low to medium heat. 
  6. Sauce needs to continue cooking for 20 - 25 minutes. Check every 8 to ten minutes and stir to allow sauce cook evenly.
  7. You can now get your prawns from the fridge and either grill on an open flame for 2 minutes on each side or allow to broil/grill in the oven for about 6 minutes. Don't overcook the prawns. 
  8. Add the remainder of the salt, stir and allow for all ingredients to simmer and cook for 10-15 minutes. Serve the soup with the prawns and this could be eaten with Rice, Noodles, Eba, Kenkey, Plantains, Tofu, Vegetables Banku or Akple. 
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