Che mangiamo stasera? Pumpkin and Ginger Soup with Seared Shrimp, lime and fried Basil

Pumpkin and Ginger Soup with Seared Shrimp, lime and fried Basil

Pumpkin and Ginger Soup with Seared Shrimp, lime and fried Basil

Pumpkin and Ginger Soup with Seared Shrimp, lime and fried Basil

Portata: Starter

Difficulty: Easy
Type: appetizer, appetizer
Preparation time: 40 min

Simple, fresh and tasty. Ideal for special occasions, parties or just to impress guests

Ingredients

  • A pumpkin
  • A cup of milk
  • Lime zest
  • A few leaves of Basil
  • Ginger powder to taste
  • 100 g prawn (2 or 3 per person)

Instructions

  • Cut the pumpkin Peel, cut into cubes and let it blow up pan with a knob of butter.
  • Pour in the white wine, if you have some brandy even better.
  • The pumpkin should never be dry, so from time to time stretch of water or vegetable stock
  • After about half an hour the pumpkin is ready, so pour into a blender, add milk, season with salt and pepper and blend.
  • Add ginger, about a tablespoon per person and continue to whisk for a minute yet. This spice you must feel but should not overwhelm the pumpkin. In the right proportions will make this dish very fresh.
  • Meanwhile shelled and cleaned shrimp. Usually when you bring these types of crustaceans in the Pan, close in on themselves. One tip is to do or t long horizontal "belly" or clip in vertical and open them (kinda like sushi).
  • Sautè the prawns with a knob of butter and a little white wine. Must be undercooked, as they tend to become hard quickly, so it only takes a minute or less.
  • At this point take the basil leaves and FRY in hot oil. A good way to get a crunchy FRY is to make a thermal shock, so before you fry them or put them in the fridge or in ice water, then the dry and thrown straight into the oil.
  • All you have to do is assemble the dish, or better, the Cup.
  • Pour the cream, place the leaves of basil, shrimp and finish off with some grated lime zest, which will accentuate the flavors and aromas
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