Whether it's to look great at Christmas dinner or to serve cold on hot summer days, this recipe for red prawn cream is a basic recipe that is very easy to prepare, but I assure you that with it you will look great in front of your guests.
This is a recipe from our beloved French chef Stéphane Poussardin ( L'Atelier d'Stéphane ), who came back to our showroom a few days ago to prepare some Christmas recipes. You can prepare it, like him, in a Le Creuset cocotte , and you will see that in no time you will have a wonderful shrimp cream recipe served.
Ingredients
- 500 g of red shrimps
- 1 onion
- 2 carrots
- 1 piece of fresh fennel (optional)
- 2 cloves of garlic with skin
- 1/2 leek
- 3 tomatoes
- 1 small stalk of celery
- 1/2 cup rice
- 2 slices of bread
- 1/2 liter of cognac
- 4 to 4.5 liters of water
- Salt
- Olive oil
Preparation
- In the same cocotte, sauté the garlic and previously chopped vegetables with a little oil for about 3 minutes.
- Add the chopped tomatoes, fry for a few more minutes and add the prawns. Brown and flambé with the cognac.
- Allow to reduce completely and gradually moisten with water (approx. 4 to 4.5 l of water).
- Add the slices of bread and rice.
- Let it cook for about 40 minutes over medium heat, skimming off the foam from time to time.
- Pass through a blender and strainer and adjust the salt.
Comments
Yolanda said:
Pregunto lo mismo que las anteriores, las gambas sin pelar y con cabeza se trituran?? Y 1/2 litro de coñac ?
Montaña said:
Hola, ¿las gambitas se trituran con cáscara y con todo el conjunto y luego se cuelan o se sacan antes y se sirven peladas sobre la crema? ¿Y es 1/2 litro de coñac o 1/2 taza?
Gracias, un saludo,
L.F.C. said:
1/2 litro de cognac no es mucho?
C.G.H. said:
La receta parece muy suculenta, pero se tritura con las gambas enteras, sin pelar?. Me parece que después al colar vamos a perder mucho producto suculento, no?