鮮蝦濃湯 Shrimp Soup

材料 Ingredients

中型蝦 Medium shrimp 16 尾 ea 海鮮番茄高湯 Seafood tomato stock 6 杯 cup 蛋黃 Egg yolk 2 個 ea 白蘭地 Brandy 2 大匙 Tbs 鮮奶油 Heavy cream 3 大匙 Tbs 鹽 Salt 1/2 小匙 tsp 黑胡椒 Black pepper 1/8 小匙 tsp 番椒粉 Cayenne pepper 1/8 小匙 tsp

做法﹕

1.	將海鮮番茄高湯準備好並燒滾。
2.	蝦用清水沖洗掉粘液。剝殼(留住尾巴)後從背部切開抽出泥腸。
3.	加入白蘭地，鹽，黑胡椒和番椒粉到湯裡用中火煮2分鐘。再加入鮮奶油拌勻。
4.	蛋黃打散。加1湯匙湯与蛋黃拌勻後，再加1大匙湯与蛋黃拌勻。把蛋黃倒進湯裡攪拌均勻。
5.	倒進鮮蝦繼續煮到蝦熟為止。
6.	可以撒上蒔蘿或碎扁葉巴西利裝飾。

PROCEDURE:

1.	Prepare the Seafood Tomato Stock and bring it to a boil
2.	Clean and shell the shrimps, leave the tails on. Score the back of each prawn and devein.
3.	Add the brandy, salt, black pepper and cayenne pepper to the soup. Cook in medium heat for 2 minutes. Stir in the heavy cream and mix.
4.	Beat the egg yolks. Add 1 tbs. of soup to the egg yolks and mix. Add another tbs. of soup to the egg yolks and mix. Pour the egg yolk mixture to the soup and stir.
5.	Put the shrimps into the soup and continue cooking until they are done.
6.	Sprinkle the soup with dills or minced flat-leaf parsley.

最後更新 (Last Update): 12/27/2013
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