Soups & Creams

Seafood spread cream

This seafood spread cream is a classic for the Christmas menus in many homes. This is a delicious starter, soft and very nutritious that will delight our guests. In this recipe we propose to prepare the cream with wild scampi and Argentinean red shrimps, but it is still great when prepared with other seafood.

Ingredients

FOR 4 PEOPLE

4 Argentinean red shrimps Grand Krust
4 wild scampi Grand Krust
1 onion
1 tomato
1 carrot
1 bayleaf
8 toasts
2 garlic cloves
A few drops of Pernod
½ cup rice
Salt
Olive oil
Extra virgin olive oil
100 ml of liquid cream
Note: If we want to make this recipe for 8 guests instead of 4, we just have to double the amounts of all ingredients.

Nutritional information

PER 100 GRAMS

Energy 348
Proteins17.4
Carbohydrates 25.2
Fats19.3

Pairing

Penedés - Barrel Aged wine

You'll need to

Scampi 700 g Spectrum Grand Krust Classic

Step by Step

Peel the scampi and the Argentinean red shrimps
Peel off the scampi and the Argentinean red shrimps, and separate the flesh from the skins and heads. When finish, put them aside.

Prepare the toasts
Rub the toasts with garlic and put them aside.

Sauté the garlic and vegetables
Put a splash of oil in a fry-pan and sauté the garlic until golden. After, add the chopped vegetables and sauté together until they take colour.

Incorporate the tomato, the skins and the heads
Incorporate the bayleaf, and the grated tomato and cook for 5 minutes over medium heat. Add the skins and the heads we put aside and sauté them together for 5 minutes more.

Add the rice
Incorporate the rice, cove rwith water, let it boil 30 minutes and season to taste.

Pass the broth through a strainer and put in a pan on heat. Incorporate the cream, the scampi tails and the Argentinean red shrimps chopped. Let the mixture boil for 5 minutes, season to taste with salt and put a few drops of Pernod for flavour.