Coconut – Shrimp (Gambas) Soup / Amuse Bouche
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
persons
|
Ingredients
- 10 cl. coconut milk
- 8 peeled large shrimps for presentation purposes its nicer if they still have their tails
- 400 gr. white beans 14 oz.
- 1 tablet vegetable stock
- 1 onion
- 10 cl. creme fraiche
- 1 TBSP curry powder
- Extra virgine olive oil
- Salt
- Black Pepper
Ingredients
|
|
Instructions
- Boil the white beans in the vegetable stock. As soon as they are done, remove them, but save the vegetable stock.
- In the meantime, mix 2 Tbsp olive oil with 1 Tbsp curry powder in a bowl.
- Marinade the shrimps with this mixture and let hem rest for 30 minutes.
- Take the shrimps out of the marinade and remove any excess oil with a kitchen towel.
- Slice the onion into small pieces.
- Fry the marinaded shrimp until they are pink (not necessary if you bought them already boiled).
- Mix the beans with the coconut milk, creme fraiche and the onion using a hand blender.
- When the mixture seems to be too thick, add some of the vegetable stock that you saved earlier.
- Add salt and pepper according to taste.
- Serve with 1-2 marinated shrimps per serving.
Recipe Notes
Tip: you can also marinate your shrimps with different herbs. The soup can be eaten warm, as well as cold.
Credit: tapasandpinchos.com
Share this Recipe