1 liter of vegetable broth
2 peeled and cut shrimp shells
3 1/4 cup olive oil
1 medium well-chopped onion
600 g of shrimps without shells
Salt to taste
2 tablespoons lemon juice
2 tablespoons ketchup
1 cup fresh whipped cream, reserve 4 tablespoons
1 tablespoon brandy
2 tablespoons chopped parsley or cilantro
1 liter of vegetable broth
2 peeled and cut shrimp shells
3 1/4 cup olive oil
1 medium well-chopped onion
600 g of shrimps without shells
Salt to taste
2 tablespoons lemon juice
2 tablespoons ketchup
1 cup fresh whipped cream, reserve 4 tablespoons
1 tablespoon brandy
2 tablespoons chopped parsley or cilantro
1
In a pot, combine the vegetable broth and shrimp shells and cook until soft
Drain
Chop the shrimp shells into cubes and set aside
2
Heat olive oil in a skillet and sauté the onion until tender
Season the shrimps with salt and lemon juice and add to the skillet
Cook for three minutes or until cooked through, but still firm
Set four whole shrimps aside and chop the rest into pieces
3
Let cool and mix in ketchup and whipped cream
Add brandy
4
Divide the shrimp mixture among four dishes
Top with chopped shrimp pieces
Cover partially with reserved whipped cream
Garnish each dish with parsley and a whole shrimp
Refrigerate until serving.
