Langoustine Soup

Recipe by ellie_
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb shrimp (original recipe called for langoustines, but shrimp in thier shells is a good substitute)
  • 2
    tablespoons oil
  • 12
    onion, chopped
  • 2
    teaspoons curry powder
  • 4 13
    cups water
  • 1
    salmon head (or fish pieces to make fish stock)
  • 2
    carrots, cut into thin strips
  • 4
    tomatoes, seeded and chopped
  • 1
    bell pepper, seeded and cut into strips
  • 9
    ounces cream
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DIRECTIONS

  • 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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