Coconut – Shrimp (Gambas) Soup / Amuse Bouche
Servings Prep Time
4persons 20minutes
Cook Time
40minutes
Servings Prep Time
4persons 20minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Boil the white beans in the vegetable stock. As soon as they are done, remove them, but save the vegetable stock.
  2. In the meantime, mix 2 Tbsp olive oil with 1 Tbsp curry powder in a bowl.
  3. Marinade the shrimps with this mixture and let hem rest for 30 minutes.
  4. Take the shrimps out of the marinade and remove any excess oil with a kitchen towel.
  5. Slice the onion into small pieces.
  6. Fry the marinaded shrimp until they are pink (not necessary if you bought them already boiled).
  7. Mix the beans with the coconut milk, creme fraiche and the onion using a hand blender.
  8. When the mixture seems to be too thick, add some of the vegetable stock that you saved earlier.
  9. Add salt and pepper according to taste.
  10. 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