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Recipe : ** Jumbo Shrimps In A Curry-Scented Broth

Jumbo Shrimps In A Curry-Scented Broth
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    40 min
  • Ready in
    1 h
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Category:
Fish and Seafood
Tags:
broth

Recipe's Ingredients

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  • 1 small branch celery, 3-millimeter by 3-millimeter by 5-centimeter long julienne
  • 15 -centimeter long section leek, shredded
  • 1 small carrot, 3-millimeter by 3-millimeter by 5-centimeter long julienne
  • ½ medium onion
  • 2 centimeter long section ginger, peeled and finely shredded
  • zest from 1/2orange, fine shreds
  • 1 teaspoon curry powder
  • fine salt and freshly ground black pepper
  • ½ tablespoons minced, fresh flat-leaf parsley
  • 60 g butter
  • 400 g shrimp, peeled, deveined, and butterflied
  • 400 ml dry white wine
  • 250 ml water

  • Recipe preparation steps

  • 1
    Preheat oven to 75°C.
  • 2
    Melt 10 grams of butter in a saucepan over medium heat. Add the celery, leek, carrot, onion, ginger, and orange to the saucepan and cook briefly. Mix in the curry powder. Add the wine and water, bring to a boil, reduce heat, and simmer for 20 minutes.
  • 3
    Add the shrimp to the soup and stir to cook, about 2 minutes. Strain the soup from the solids. Transfer the solids to a bowl and keep warm in the oven. Return the soup to a saucepan and bring to a boil. Reduce soup to about 100 milliliters. Whisk in the remaining 50 grams of butter. Season the soup with salt and pepper.
  • 4
    Divide the shrimp and vegetables between heated serving bowls. Spoon the soup over the shrimp. Sprinkle the parsley over the top. Serve immediately.
  • Ready !