Cream of shrimp and tomatoes
Instructions
Boil for 3 minutes non-shelled shrimp in boiling broth.
Drain, sgusciateli and put aside ten adult and other finely mince.
Strain the broth.
In a saucepan melt the butter, Add flour and when he took diluitela color with the hot broth.
Bring to a boil, reduce the heat and cook for 10 minutes, stirring.
Add chopped shrimp.
Peel the tomatoes, remove the seeds, beat them, season with the curry and add them to the cream.
Bring to a boil for a few minutes.
Adjust the salt.
Pour into soup tureen, garnish with whole shrimp and serve.
Accompanying wines: Sauvignon DOC Collio, Torgiano Riesling Italico DOC, DOC Vermentino Di Gallura.
Ingredients and dosing for 4 persons
- 1000 g of prawns
- 100 cl of vegetable broth
- 500 g of ripe tomatoes
- 45 g of butter
- 40 g of flour cheese
- 2 teaspoons of curry powder
- Salt