From shrimp remains a large number of heads and shells, containing a large number of nutrients and trace elements. To extract these nutrients, you can prepare French bisque sauce. Peeling shrimp freeze their shells and heads for later cooking bisque. Bisque sauce can be frozen and further added to soups, fish and as a sauce to pasta. According to the classics, prepare a bisque of shrimp, crayfish, etc. their shells, white wine, onions, leeks, celery, thyme, marjoram, paprika, Bay leaf, Basil, black pepper.
Arbitrarily cut the vegetables.
Peel medium fresh-frozen shrimp. All we need now is their shells.
Small shrimp are in the sauce entirely.
Instead of small shrimp, you can use 500 grams of shells and heads.
In a saucepan dissolve 30-40 grams of butter with a small amount of vegetable. Over high heat fry the vegetables for about 10 minutes. Salt.
Add the shrimp shells.
Add thyme and Bay leaf, fry for 5 minutes.
Add the wine. Give the wine to boil completely. Add boiled water. Water should slightly close the shells. Cook on low heat for 40-60 minutes.
Punch blender until smooth. Strain through two sieves. Tighten the warm strained sauce with 10-20 grams of butter, using a whisk.
Boil the pasta, according to the instructions on the package. Peeled medium fresh-frozen shrimp quickly fry in vegetable oil. On a plate put the pasta and shrimp. Pour the sauce, garnish with cilantro.