Classic shrimp soup to taste tender, creamy and full. It can be prepared for a romantic dinner for two lovers. Festive soup-mashed potatoes will also look on the table of some family celebration. In this case, most of the work can be done in advance, heating up all the components immediately before serving. Let's look at a couple of shrimp recipes with cream.
Shrimp soup with cream
Ingredients:
- broth from the shells of shrimp - 1 l;
- fillets of fish - 600 g;
- large raw shrimp - 300 g;
- white onions - 2 pcs .;
- 33% cream - 200 g;
- butter - 4 tablespoons;
- flour - 2 tablespoons;
- salt, ground white pepper.
Preparation
Pre-thawed shrimp are cleaned from the shell and dark intestinal vein. We make broth from shells. Cut the fish into small pieces. Grind the onion.
Preheat the frying pan. For half a serving of butter, fry the onion for about 5 minutes, add the fish and fry another 5 minutes over low heat. To the fish and onions we put shrimp, we keep on the plate for 5 minutes. We remove from the fire. We put aside the necessary number of pieces of fish and shrimp to decorate the dish.
The contents of the frying pan are turned into a blender in a puree. Can be rubbed through a sieve.
In a saucepan with a thick bottom, heat up the second part of the butter. In oil, stirring all the time, fry the flour until lightly golden in color. Continuing to mix, gradually pour in the broth. We boil for 10 minutes. Add the mashed potatoes, cream, salt and pepper, bring to a near boil. Without giving the boil we set aside.
Shrimp cream soup with cream is poured into heated plates. For decoration in each plate, put a piece of fish and shrimp.
Tiger shrimps in cucumber mousse
Ingredients:
- tiger shrimps raw - 4 pcs .;
- cucumber - 1 piece;
- soft cream cheese - 200 g;
- vegetable broth 150 ml;
- gelatin - 2 teaspoons;
- wine vinegar - 1 tablespoon;
- powdered sugar - 1 teaspoon;
- cream 35% - 150 ml;
- dill - 1 bunch;
- salt, ground white pepper.
Preparation
A portion of the cucumber is cut into small circles, and the remaining cucumber is cleaned and ground in a blender. Cucumber puree spread separately, salt, pepper and put under the press.
Pour gelatin three tablespoons of cool water and stand for swelling for 30 minutes. After a while, we put the gelatin into the broth, heat it until it is completely dissolved, but we do not allow the broth to boil. We cool. Whip the cream into a foam.
Defrosted prawns are cleaned and boiled in salted water for about 2 minutes, cut into round pieces. Chop the dill. Mix the cream cheese with the dissolved gelatin, add cucumber mass, cream, shrimp, dill.
Cucumber mousse is very attractive in appearance: light, with a lot of green points. Even more elegant this dish can be made with the help of finely cut and shredded peel of red radish. Radish add mousse, among other things, and pleasant acuity.