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Soup creole shrimp and coconut - Benkku81
Cuisine et Traditions

Soup creole shrimp and coconut

Soup made from vegetables and herbs from our garden mixed with a chicken broth and coconut milk
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Chef :
Réalisé le :
Famille :
Soup creole shrimp and coconutSoup creole shrimp and coconutSoup creole shrimp and coconutSoup creole shrimp and coconutSoup creole shrimp and coconut
Temps de préparation : 25 min
Temps de cuisson : 40 min
Temps de repos : 0 h
Temps total : 1h5min
Nbre de couvert : 8

Ingrédients

Vegetables :
Potato : 0.300 kG
Red bell pepper : 1 piece
Onions : 0,100 kG
Garlic : 1 clove
New onions : 1 bunch
Green lemon : 1 piece

Herbs :
Spinach : 0,350 kG
Thyme : 3 sprigs
Rosemary : 1 sprig

Liquid :
Chicken broth : 1 L
Coconut milk : 0,400 L
Sunflower oil : 0,050 L

Trim :
Pink shrimp : 0.600 kG

Seasoning :
Cayenne pepper : 1 to 2 parts
Salt
Pepper

1) Soup creole shrimp and coconut1 Peel and wash the potatoes. Cut into mirepoix of 0.5 cm side.
Remove the stalk of the pepper, remove all seeds and wash. Detail also in mirepoix of 0.5 cm side.
Trim both ends of the onion. Remove the different layers of skin and wash the onion. Slice finely (rowel).
Peel the garlic cloves and remove the germ. Wash the garlic and make a puree.
Wash the spring onions and cut into slices.
Extract the juice of the green lemon.
Cut the peppers in two, remove the seeds and chop finely.
2) Soup creole shrimp and coconut2 sweat the onion and garlic in the sunflower oil.
Add the spinach, potatoes, and peppers. Cook for a few minutes.
Add the thyme and the rosemary. Moisten with the chicken broth and the coconut milk.
Bring to a boil, reduce heat and cook 20 minutes on low heat.
3) Soup creole shrimp and coconut3 Retrieve the flesh of the shrimp, rinse them and dry them.
Add the shrimp, new onions, chilies to the broth.
Cook the soup for 10-15 minutes on low heat.
4) Soup creole shrimp and coconut4 Remove the thyme and rosemary.
Check the seasoning. Season with salt and pepper as needed.
Arrange in a soup plate. Add the lemon juice.
Sprinkle with some lemon zest green.

Notes du chef

The coconut milk can be replaced by coconut cream. In this case, we would add 2dl of chicken broth. Like all body fat, the cream of coconut does not support the high temperatures. We will avoid then bring to a too high boiling to the risk of the coconut fat grainer.

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