Coldwater shrimps with spinach under bisque sauce Directions
“Bisque” sauce preparation
Peel shrimps, removing heads and carapaces. Set aside peeled shrimps for the main dish.
Heat up the oil in the stewpot, put in shrimp carapaces and heads, celery and garlic and toast for 10 minutes. Pour in water and boil for 5 minutes. Strain. Add double cream and chopped dill in the strained broth. Bring to a boil. Remove from the heat and set aside.
By adding 30 g more of double cream and 50 g of milk, you will get soup base for a “Bisque” soup.
Main dish preparation
Heat up the butter in the frying pan. Put in spinach leaves, arugula and mini asparagus and stri-fry for 5 minutes. Add peeled COLDWATER SHRIMPS, cherry tomato halves, walnut crumbles and chopped coriander leaves. Stir-fry for 3 minutes more.
Lay spinach, arugula and cherry tomatoes in a circle by perimeter of the round plate. Put the shrimps in the middle, pour “Bisque” sauce on them and decorate with mini asparagus. Serve.