Archive for shrimp

Shrimp Soup and Pão de Queijo

Posted in brazilian, bread, cheese, leeks, potato, shellfish, soup, stock, vegetarian with tags , , , , , , , , , , , , , , , , , on April 5, 2013 by oskila

We were invited to a potluck dinner on Easter Monday and my mother had kindly donated a pound of shrimps, which, combined with the shellfish stock made last Easter provided a good base for a most excellent soup.

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Leeks and carrots to begin with, along with some potatoes to give a bit of body.

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The haphazardly shelled shrimp keeping the defrosting stock company.

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Stock, water, shrimp and seasoning added. Classic bisque recipes call for brandy and/or sherry, but I don’t keep those in the house. Nothing wrong with a bit of white wine though.

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Ten minutes of blending and a pint of cream later the soup is done, if a bit on the lumpy side. For a proper bisque the shrimp shells would have been along for the whole ride, but one doesn’t want to attempt a smooth creamy soup with shells and only a hand blender.

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This has to be the most horrible phone pic I’ve ever voluntarily put on the web. It’s a plate of soup accompanied by a pão de queijo (Brazilian cheese bread) which we also made. The process mostly involves stirring tapioca starch into liquids and adding cheese, so I’m skipping that part. There are a lot of fine recipes online though, so try it! If you’re in a country where tapioca flour isn’t readily available in most supermarkets (such as Sweden) try the Asian grocery stores.

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Shrimped Spaghetti

Posted in mediterranean, pasta, shellfish, vegetarian with tags , , , , , , , , , , , , , , , on March 9, 2013 by oskila

Here’s a really quick and simple pasta dish I had recently and subsequently altered slightly.

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Sauté finely chopped garlic and shallots.

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Cook some spaghetti or other pasta of your choice and then give it a quick sizzle together with the garlic and shallots.

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Plate and add shrimp, olives and garlic bread. I also sprinkled a pinch of chili flakes to add some zing.

With proper planning, the dish can be done inside the time it takes to bring water to a boil and cook the pasta. I’m thinking that it could be served as a starter just as well as a reasonably elegant lunch or a simple but tasty main course.

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