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Receta Shrimp And Lemongrass Soup
by Global Cookbook

Shrimp And Lemongrass Soup
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Ingredientes

  • 2 c. shrimp, shells
  • 1 tsp tomato paste
  • 1 x onion, peeled, and, minced, finely
  • 1/2 x fennel, bulb, halved, and, julienned
  • 1 med sized carrot, peeled, and, sliced
  • 1 x celery, stalk, cut, finely
  • 1 x lemongrass, stalk, smashed
  • 1 sm piece ginger, peeled, and, sliced
  • 1 c. dry white wine
  • 1 lt shrimp stock
  • 1/2 x celery, root, for garnish, brunoise cut
  • 1 x leek, white part only, cleaned, halved, and, julienned
  • 8 x shrimp, peeled, de-veined, and, sauteed in butter
  • 4 sprg sea asparagus

Direcciones

  1. Heat the oil and butter in a large saucepan over a high heat. Add in the shrimp shells and saute/fry till they turn red. Lower the heat to medium and add in the tomato paste, the onion, the fennel, the carrot, celery , lemongrass and ginger. Cook till the vegetables are soft. Deglaze the pan with the white wine and reduce the liquid for about 2 min.
  2. Add in sufficient shrimp stock to cover the shells. Season with salt and pepper and reduce the heat to low. Don't boil the soup. Simmer for about 1 1/2 hrs and after this time pass the soup through a fine sieve. Throw away and solids and keep the smooth soup.
  3. Serve with a brunoise of sauteed celery root, julienned leeks, sauteed shrimps and sea asparagus.