Hello friends.
This is a very simple and delicious meal, what is seen here fed 2 quite nicely with no left overs. First I started with some heirloom tomatoes from the backyard, these are quite tasty although I'm sure you could use any type of tomato you would like, heirlooms or something with a very strong flavor will be better.
next the cream base for the soup, I used 1/2 cup whole milk 1/4 cup heavy cream, bay leaves, thyme, oregano, basil and some nice irish butter that was mixed in after being cubed up and slowly whisked (after everything had simmered for quite some time). The secret here is to allow the flavors to really marry during the simmer BUT DO NOT allow it to come to boil or it may curdle on you and that's no fun. So on very low heat let it set for 10 minutes or so...I'm pretty sure I let this go longer
after roasting @ 450 while I was busy simmering the tomatoes look about ready to go, there's some cipollini onion there as well, I used 1/4 of that in the soup for the hell of it.
rinse our shrimps off I think this was a 1/2 pound of 16-20 give or take a little...pretty good shrimp from whole foods
now that our friends the tomatoes have had the stem removed (left the skins on because they were quite thin, make you're own call here) I've placed them in the pan I used to make the cream base (it's been put through a strainer and set aside after the butter was whisked in) and attacked them with a stick blender to turn them into a nice smooth mixture
and now we mix the cream base into the tomato soup to achieve the desired consistency, I used I think about 1/2 cup of the total mixture and just tossed the rest oh wells
started a reduction of maple and balsamic, 1:1 mixture, allow it to reduce to a syrupy consistency. (make sure and use reallly really good maple syrup)
our pals the scrimps are wrapped in some prosciutto touched with a pinch of salt and just before they go into the oven...
a little garlic butter was drizzled on them, the into the oven on broil until they are firm
served with some garlic bread and an antipasto salad, soup garnished with diced sundried tomato and crispy prosciutto
bon appetit!
This is a very simple and delicious meal, what is seen here fed 2 quite nicely with no left overs. First I started with some heirloom tomatoes from the backyard, these are quite tasty although I'm sure you could use any type of tomato you would like, heirlooms or something with a very strong flavor will be better.
next the cream base for the soup, I used 1/2 cup whole milk 1/4 cup heavy cream, bay leaves, thyme, oregano, basil and some nice irish butter that was mixed in after being cubed up and slowly whisked (after everything had simmered for quite some time). The secret here is to allow the flavors to really marry during the simmer BUT DO NOT allow it to come to boil or it may curdle on you and that's no fun. So on very low heat let it set for 10 minutes or so...I'm pretty sure I let this go longer
after roasting @ 450 while I was busy simmering the tomatoes look about ready to go, there's some cipollini onion there as well, I used 1/4 of that in the soup for the hell of it.
rinse our shrimps off I think this was a 1/2 pound of 16-20 give or take a little...pretty good shrimp from whole foods
now that our friends the tomatoes have had the stem removed (left the skins on because they were quite thin, make you're own call here) I've placed them in the pan I used to make the cream base (it's been put through a strainer and set aside after the butter was whisked in) and attacked them with a stick blender to turn them into a nice smooth mixture
and now we mix the cream base into the tomato soup to achieve the desired consistency, I used I think about 1/2 cup of the total mixture and just tossed the rest oh wells
started a reduction of maple and balsamic, 1:1 mixture, allow it to reduce to a syrupy consistency. (make sure and use reallly really good maple syrup)
our pals the scrimps are wrapped in some prosciutto touched with a pinch of salt and just before they go into the oven...
a little garlic butter was drizzled on them, the into the oven on broil until they are firm
served with some garlic bread and an antipasto salad, soup garnished with diced sundried tomato and crispy prosciutto
bon appetit!
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