- 4
Ingredients
- 20 20-30 size shrimp
- 1 small onion
- 1 carrot
- 1 small garlic French
- 1 stalk celery
- 2 teaspoons of tomato pulp
- 120 ml dry white wine
- 800 ml chicken stock
- 20 ml whiskey
- 100 ml cream
- 10 drops of pastis liqueur
- oil
- salt to taste
- black pepper to taste
- coriander leaves
Preparation
Step 1
Peel shrimp, leaving the tail.
Reserve the shells and heads.
Open the top of the shrimp to remove the casings.
In a skillet, heat a little olive oil and saute the shells and heads up and change color. Book.
Cut the vegetables into thick slices. In a pan put a little oil, then onion, celery, carrot and French garlic, saute until golden.
Add tomato puree, a little salt and pepper.
Stir. Add wine and boil until reduced by half.
Pour the broth and the shells / heads of the shrimp.
Simmer over low heat for 25 minutes. Remove the foam that will form at the top with a slotted spoon.
Strain the liquid into a new pot and simmer.
Add whiskey, cream and pastis. Boil.
Simultaneously saute shrimp seasoned with salt and pepper in a little olive oil.
To serve, place the shrimp on plate and spread some coriander leaves.
Blend the soup with a mixer until foamy.
Pour around the shrimp. Place a few drops of olive oil and serve.