Clean the prawns taking out all the peel, heads, legs and tail. Rinse and reserve. Remove the intestine from the prawns and reserve in the refrigerator.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make shrimp consommé in sauce: |
| 2 kilograms of raw prawns 500 cubic centimeters of whole milk 250 grams of grated coconut (2½ cups) 1 large white onion unit 1 green onion unit 1 leek unit 1 Red bell unit 1 unit unit of green bell 3 units of tomatoes without skin 1 tablespoon of tomato excer Dry white wine glass ½ glass of olive oil 1 pinch of salt 1 pinch of pepper 4 liters of water |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled |
Ingredients to make shrimp consommé in sauce:
2. In a saucepan boil the 4 liters of water with everything taken from the prawns, add the 4 bay leaves and a little salt. Let boil 15 to 20 minutes.
3. Crush in the saucepan with a steadfish the heads and tails of the prawns until they leave, strain and reserve the broth.
4. In a deep pan place oil and all chopped vegetables, wine, extract, paprika, salt and pepper, sugar and fine herbs, let cook.
5. If it is necessary to add part of the broth and then proceed to process it until it is like a cream, try and correct flavor.
6. In a medium container, boil the milk with the grated coconut until the volume decreases and thickens.
7. In the pan where we have the sauce, add part of the broth and stir until thickened. Continue adding the rest of the broth and mix well so that it is with a certain thickness.
8. Next, the coconut cream and raw prawns are added, the recessary time is left to cook the seafood. Serve the shrimp consommé in casseroles or deep dishes. It can also be done with shrimp.
