Crab and shrimp soup

Crab and shrimp soup

Zuppa di gamberetti e granciporro

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 x 750g crab, cooked or uncooked, (may be up to 1 kg)
salt
pepper
150g shrimps, peeled
1 small onion, finely chopped
50ml extra virgin olive oil
1 garlic clove, finely chopped
1 chilli, finely chopped
1/2 lemon, juiced
1 lime, juiced
Fish stock, to taste
or Vegetable stock, to taste
150ml double cream
4 tablespoons coriander leaves, chopped

Method

  1. If your crab is uncooked, poach it in abundant boiling salted water for 15–20 minutes. Leave it to rest in the cooking water for 15 minutes (this will ensure tender meat). Set aside to cool.
  2. Crack the claws and extract the crabmeat with the help of a skewer. Then open the main body and extract the brown and coral meat. Mix all the meat together in a bowl. Cook the shrimps in salted water for 6–8 minutes, then peel and chop roughly.
  3. Fry the onion in the olive oil until transparent, then add the garlic and cook until soft. Add the chilli, lemon and lime juices, crabmeat and shrimps. Transfer to a blender and liquidise until smooth. Add stock until you have the consistency you require. Reheat, and season to taste, then add the cream and sprinkle the coriander leaves on top. Serve immediately.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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