Homemade shrimp cream

Christmas is coming, and this homemade shrimp cream you will love it. A very comforting way to have some seafood, tasty but light and you can leave it prepared beforehand.

The presentation is ideal and the diners don't have to worry about peeling the seafood, and neither does the cook, because the shells are used! Read on and cheer up, it is very easy to make. Besides, instead of prawns you can use shrimps, crayfish or even lobster.

INGREDIENTS: ( 4-5 portions)

• 600 gr fresh prawns (can be frozen but not cooked)
• 50 gr butter
• 3 tablespoons olive oil
• 3 tablespoons of flour
• 1 liter of fish broth or fish fumet (purchased or homemade)
• 2 tablespoons tomato puree concentrate
• 2 tablespoons brandy or cognac
• 50/100 ml cream or evaporated milk
• Salt
• Black pepper powder

STEP BY STEP RECIPE:

1. We reserve 10 prawns.
2. Heat the olive oil in a large saucepan and brown the whole prawns with their skins and heads for about 3 minutes over medium-high heat.
3. We put them in a blender with a splash of water and grind them. Lower the remains of the walls, add another little bit of water if necessary and grind again until we have a thick puree.
4. In the same pan (having removed the legs that may have stuck when browning) add the butter and melt over low heat.
5. Add the flour and stir with a whisk to toast or cook the flour for about 3 minutes.
6. In the meantime we heat the broth.
7. Now add the prawn puree and the tomato concentrate, stir and pour the hot broth. Stir and cook over medium heat for about 30 minutes, removing from time to time the foam that forms on the surface.
8. At this time we peel the prawns that we had reserved.
9. Let's see if it is taking the desired texture. If we see that it is already thick and not very liquid before half an hour, remove from the heat, and if on the contrary, after half an hour it is still very liquid, let it reduce as long as necessary.
10. We now pass this cream through a chinois or a coarse strainer to remove all the shrimp shells or skins crushed, but we have served to give all the flavor to our cream.
11. We tested this homemade shrimp cream and add salt to taste and a little black pepper. Return to the casserole. Add a couple of spoonfuls of brandy or cognac and boil for about 3 minutes.
12. Meanwhile, in a frying pan add a few drops of oil and over high heat sauté the peeled shrimp tails for one minute.
13. In the tureen where we are going to serve the cream, pour the liquid cream and over it, pour the very hot cream.
14. When serving the cream in each individual dish or bowl, we can decorate with a little finely chopped chives, a few drops of cream and Aove and putting a couple of prawns in half in the center.

And just like the photo, it would look delicious. homemade shrimp cream, which you can leave from the day before or much earlier and freeze it. In that case, remember to heat it well, and it is at the end when you add the cream.

MERRY CHRISTMAS!

I remind you that on my Instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love, I wish you a sweet Christmas !

Mireia Alum