Scarlet Shrimp soup-stew with purple potato
Whether we are many or few at the table, this is what Christmas is all about, getting together and giving love, and what better way than by doing your best in the kitchen and serving a recipe where the scarlet shrimp shine on a delicious and comforting stew?
FOR 2 PEOPLE
- 2 pcs. Grand Krust scarlet shrimp
- 3 pear tomatoes
- 2 shallots
- 100 g. leek
- 2 cloves of garlic
- 1 carrot
- 100 ml white wine
- 600 ml fish broth
- 4 pcs. purple potato
PER 100 GRAMS
- Energy 0
- Proteins0
- Carbohydrates 0
- Fats0
You'll need to
Scarlet shrimp Spectrum Grand Krust ClassicStep by Step
Bring water to boiling point, remove and introduce the pear tomato to peel it later.
Peel the scarlet shrimp and cook the heads in olive oil until golden brown. Add the chopped shallots, leek, garlic, carrot and let it cook. Peel and chop the tomatoes.
To the previous saucepan, add the white wine and cook over high heat until it evaporates. Add the broth and the tomato, and cook for ten minutes.
Remove the heads, mash, add the purple potato and cook over low heat for fifteen minutes. Add the carabineros, cook for a couple of minutes more and plate.
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