Shrimp Soup

By polloazul

Recipe adapted from Marcus Wareing

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

Details

Servings 4

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.