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Chefs Anne and David Gingrass serves 6 appetizer portions Ingredients 2 Tbl. Olive oil 1-1/2 Lb. Fresh small shrimp, head on if possible (26 - 30 count head off) 1 each Yellow onion, peeled and diced medium 1 each Leek, washed and diced medium 1 stalk Celery, washed and diced medium 6 cloves Fresh garlic, peeled and chopped coarsely 1 each Jalapeno, small, coarsely chopped with the seed in 2 cups Tomato concassee 1 Stalk Lemongrass, washed and cut into 2" lengths 8 cups Chicken stock or broth 1 each Russet potato, peeled and diced medium 2 Tbls. Tamarind paste 1/2 each Juice of lemon 1 Tbl. Basil, mint and cilantro (each, save more for garnish) to taste Salt and black pepper Preparation Select 30 of the nicest shrimp to be used for garnish in the finished soup. Peel and devein them (keep the shells) and keep them in the refrigerator until the soup is ready. Heat a medium pot over high and add the olive oil, the remaining shrimp and the shells (and heads if you have them). Saute until they turn bright red and develop a pronounced shrimp aroma. Add the onion, leek, celery , garlic and jalapeno and saute for another five minutes. Reduce the heat and add the chopped tomatoes, lemongrass, chicken broth, potato, and tamarind and bring to a boil. Immediately reduce to a simmer and cook for 25 to 30 minutes or until all of the vegetable have become soft. Strain the solids from the liquid and mill the solids through the largest die of a food mill. Combine the two and bring back to a simmer. Add the peeled shrimp and simmer for five minutes or until the shrimp are fully cooked. Add the lemon juice and chopped herbs and season to taste with salt and pepper. Ladle 8 ounces of soup into each bowl making sure to get five shrimp into each. Garnish with various herb sprigs. |
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