- Form An Orderly Queue
Yes It's That Simple
http://www.youtube.com/Umawylde#p/a/u/0/eMU2NyNSPrg
Shrimp Soup
- Silky Smooth Slurp!
Shrimp Soup (here I’m using small prawns), is similar to a bisque in style, but is made in a quarter of the time, using a quarter of the ingredients. How? By stirring a small jar of Shiphams crab paste into a tasty stock made up of wine, cream, water and good old Knorr liquid fish stock.
It’s a cinch to make, costs just under £4 yet is sophisticated enough to have as a first course for a supper party or just about any other time.
Oh and you’ll find all the ingredients in your local supermarket.
Serving Size: 2 large or 4 starter size bowls
Effort Level: Dead easy
Preparation & Cooking Time: 20 minutes
Ingredients:
300g cooked small prawns
50ml double cream
100ml white wine
2 tbsp olive oil
1 onion
4 cloves garlic
1 tbsp flat leaf parsley
1 tbsp Knorr concentrated liquid fish stock
75g jar Shiphams crab paste
Pinch cayenne pepper
Equipment:
Medium large saucepan
Chopping board and sharp knife
Tablespoon and teaspoon
Measuring jug
Small whisk
Here’s What You Do:
Place the bowls in a low oven to warm.
Finely chop the onion and tip into a cold pan with 2 tbsp olive oil. Place over a medium heat and cook gently for 5 minutes stirring occasionally.
Meanwhile, finely chop 4 garlic cloves then add to the onion and continue cooking for a further 1 minute.
Increase to a high heat, add 100ml white wine and boil rapidly for 4 minutes or until the wine has reduced down by half the amount.
Now add the crab paste and whisk into the onions and garlic.
Boil 300ml water and add to the pan with 1 tbsp Knorr liquid fish stock and continue boiling for 2 minutes.
Whilst you wait finely chop the parsley and put aside
Now stir 50ml double cream into the pan
Tip in 300g prawns and cook for 2 minutes or until just heated through.
Sprinkle on the chopped parsley and adjust the seasoning if necessary.
Serve
Coming Up Next Week… Easy Peasy Paella
Tags: cayenne pepper, cooked small prawns, double cream, flat leaf parsley, garlic, olive oil, Shiphams crab paste, white wine
Cool post, just subscribed.
Uma – absolutely delicious and very generous portions!
I had one – John had two, he wants it again this week. I’m not complaining, its so easy!
Jennie
Thanks Amber! Great to hear you enjoyed the show and you successfully cooked the recipes I demo’d. Easy aren’t they! Remember to tell all your friends.
Hi Uma, I wanted to write you a quick message after seeing your cooking demo at the Cheltenham Food Festival. I am not a very confident cook, but after watching your easy step be step methods, I thought I could do it…..so I did! It went really well for me, a pleasure to cook and if I do say so myself it tasted gorgeous!
The fish soup and Paella you cooked last wekend is just my kind of food, I never thought i’d say it but Im looking forward to trying out more of your recipes!!
I’m sure you could do you’re own chat show very well – I’d tune in. 🙂 already subscribed – i really think I subscribe to too many things, takes me forever to read them all.
Thaks Maria. It’s always nice to get feedback. I hope you try out the recipes too
I try to put up a post a week.
Thanks for article. Everytime like to read you.
AnnaHopn
Pretty good post. I just stumbled upon your site and wanted to say
that I have really liked browsing your posts. Anyway
I’ll be subscribing to your blog and I hope you write again soon!
hi,
Just wanted to say thanks for the comment and linking to my blog. It’s really appreciated. I love writing, but I’m actually a law student, but I do indulge in journalistic opportunities.
At the demo I believe I was the second row in the centre – almost didn’t get any soup but some kind person donated a cup. I would not have known that was your first demo – you can usually tell when it’s a chef’s first time because they have careful focus on food and less of the chit chat – you were very entertaining. 🙂