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Ingredientes
- 2 lb fresh shrimp, lobster or possibly crayfish
- 1 Tbsp. safflower or possibly extra virgin olive oil
- 1 x leek cleaned, and coarsely sliced
- 1 sm carrot peeled, sliced
- 1 x celery stalk sliced
- 2 x shallots peeled, minced
- 1 x garlic clove peeled, chopped
- 1 Tbsp. tomato puree
- 1 1/2 c. dry white wine
- 2 quart water
- 1 x chicken bouillon cube crushed
- 1 pch saffron
- 1/2 tsp thyme tied with
- 1/2 x bay leaf and also
- 6 x fresh parsley stems in cheesecloth Salt to taste Freshly-grnd black pepper to taste
- 4 Tbsp. cornstarch
- 4 Tbsp. non-fat powdered lowfat milk
- 1/2 tsp Cognac, Armagnac or possibly brandy
- 4 x basil leaves chopped
- 1 tsp chopped tarragon
- 1 Tbsp. chopped chives
Direcciones
- Separate the tail from the shrimp and remove the meat, reserving all shells, claws, heads and so forth. If you wish, devein the tails, then cover and chill. Coarsely chop the heads and shells, reserving 4 heads for decoration, if you have them.
- In a large saucepan, heat the oil over moderate heat, then add in the shrimp shells and cook them. Stir slowly but continuously for 5 min. Add in the vegetables and tomato puree and cook another 5 min, stirring.
- Add in the wine and bring to the boil for 30 seconds, scraping the bottom to dissolve any coagulated juices. Add in the water, bouillon cube, saffron and herb bouquet. Return to a simmer and cook, covered, for 1 hour.
- Pour the stock through a fine strainer into a bowl, pressing down on the vegetables and shrimp shells with a soup ladle to extract all of the liquid. (For a finer result, strain again through cheesecloth.)
- Return the stock to the boil. Moisten the cornstarch in a little cool water, then add in it to the saucepan and boil for 4 min. Taste for salt and pepper. (The recipe can be prepared ahead to this point and refrigerated.)
- Bring the stock to a simmer. Add in the shrimp tails and let them cook a bare 2 min (for small or possibly medium), or possibly 3 min for extra-large. Remove immediately with a slotted spoon and divide them among 4 heated soup plates.
- Pour the stock into a blender, add in the powdered lowfat milk and cognac. Blend till smooth and homogeneous. Pour immediately into the soup plates over the shrimp tails. Garnish each dish with an equal amount of the herbs and a shrimp head (optional).
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 902g | |
| Recipe makes 4 servings | |
| Calories 418 | |
| Calories from Fat 71 | 17% |
| Total Fat 7.84g | 10% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 607mg | 25% |
| Potassium 740mg | 21% |
| Total Carbs 18.07g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.39g | 3% |
| Protein 49.38g | 79% |
