Code di gamberoni 'a la nage' (Prawn and white wine soup)


Ingredients 10
Servings 4
Time

Ingredients

  • 400
    g
    whole frozen prawns
  • 30
    g
    butter
  • 1
    onion, thinly sliced
  • 1
    carrot, sliced
  • 200
    ml
    white wine
  • 200
    ml
    water
  • 200
    ml
    cream
  • 1
    g
    saffron (optional)
  • salt and milled pepper to taste
  • chopped parsley to garnish
 

Method

 
Defrost prawns in cold water. Separate tails from heads and peel, then refrigerate, tails. Melt butter in a saucepan until bubbling, and prawn heads and cook until they become pink. Add sliced onion and carrot and cook over low heat until vegetables soften. Add white wine and water and cook for 1 1/2 hours. Strain resulting broth and pour back into a clean saucepan. Add cream and cook, uncovered, until soup is reduced to saucelike consistency. Add saffron diluted in a little water, then season. Add prawn tails 2 minutes after serving. Serve garnished with finely chopped parsley.
 

Read more on: fish/seafood
 

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