Main course
- serves 4
Ingredients:
550gms cooked brown shrimp
3 tbl spn olive oil
1 onion finely chopped
2 carrots finely diced
Half a fennel (diced)
1 small potato, peeled and diced
2 garlic cloves chopped
1 tbl spn tomato puree
Generous pinch of saffron
150 ml white wine
1 ¼ pint of fish stock
100 ml whipping cream
Salt and pepper
Squeeze of lemon
Method:
Peel 100 grams of the shrimp and set aside. Heat oil in a heavy based saucepan and add all the chopped vegetables including the garlic. Cook slowly with the lid on for 15 mins. Add the remaining shrimp, tomato puree and saffron, pour in the white wine and bring to the boil. Turn to a low simmer and cook for 15 mins. Add the fish stock and simmer for a further 15 mins. With a stick blender liquidize and pass through a fine sieve, being sure to extract all the liquid available. Stir in the cream, salt and pepper and lemon juice and taste, a splash of Tabasco can be used if desired. Use the remaining shrimp and chopped parsley to garnish and serve with fresh crusty bread.
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