Coldwater shrimps with spinach under bisque sauce

Coldwater shrimps with spinach under bisque sauce



For 4 people


  • 300 grams coldwater shrimps
  • 50 cL of double cream
  • 6 cherry tomatoes
  • 2 tbsp of olive oil
  • 4 cups of spinach fresh leaves
  • 1 tsp of coriander leaves, finely chopped
  • 1 tsp celery root, diced
  • 50 cL of water
  • 1 tbsp of butter
  • 1 tsp of fresh dill, finely chopped
  • 1 cup of arugula leaves
  • 3 stalks of mini asparagus
  • 1 garlic clove
  • Salt, ground pepper by taste
  • 1 tsp of walnuts, crumbled

Coldwater shrimps with spinach under bisque sauce Directions

  1. “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.

  2. 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.