Langoustine Soup - cooking recipe

Ingredients
    1 lb shrimp (original recipe called for langoustines, but shrimp in thier shells is a good substitute)
    2 tablespoons oil
    1/2 onion, chopped
    2 teaspoons curry powder
    4 1/3 cups water
    1 salmon head (or fish pieces to make fish stock)
    salt
    pepper
    2 carrots, cut into thin strips
    4 tomatoes, seeded and chopped
    1 bell pepper, seeded and cut into strips
    9 ounces cream
    1 dash Tabasco sauce
Preparation
    Shell the langoustines and put the meat aside.
    Crack shells.
    In a large pot heat the oil and fry the shells over high heat for a few minutes.
    Stir in onion and curry powder and cook for a few more minutes.
    Stir in water and salmon head; season with salt and pepper. Bring to a boil and simmer for an hour or so. Strain stock into another pot and bring back to a boil.
    Stir in vegetables and simmer for 10-15 minutes.
    Stir in cream and bring to a boil. Remove from heat.
    Stir in langoustine meat and let stand for a few minutes.
    Season to taste with salt, pepper and Tabasco.

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