Seafood cream

The seafood cream or in some cases it can also be seafood and fish, it can be prepared with the seafood that you like the most or that you can find cheaper in the market.

For this cream we have used carabineros and frozen shrimp, today we can buy high quality ultra frozen shrimp in our fishmonger.

Also to enhance the seafood flavor we have added clams, mussels and some prawns.

This cream is an excellent idea to present as a starter on a festive menu. It is very soft, tasty and very easy to prepare.

For 4-6 people

Time: 1h ½

Ingredients:

300g large peeled prawns

200 gr of carabineros

400 gr of mussels

6 cooked prawns

1 handful of small clams or clams

4 tablespoons fried tomato

1 splash of brandy

2 carrots

Olive oil

Salt and pepper

500 ml of water or fish broth

Chopped parsley

To accompany:

1-2 clams per plate

1 shrimp per plate

Preparation:

Clean the mussels. Leave the chirlas in a bowl with water and salt for 30 minutes.

Drain the clams and steam them and the mussels in the Gray saucepan until they open. Remove them, strain the liquid they have released and reserve it. Remove the meat from the clams and mussels and set aside. Also save some clams in their shells to decorate the cream when serving.

Wash the peeled shrimp, peel the carabineros and the prawns, saving the heads of both.

Peel the carrot and chop. Also peel and chop the onion finely and sauté in the Gray pot with a little oil for 5 minutes.

Pour in the brandy and leave until all the alcohol evaporates.

Add the fried tomato, stir and let it cook until it concentrates. Add the shrimp, the carabineros, the prawns, the reserved heads, and the clams and mussels that we have reserved without the shells.

Season with salt and pepper and cover with water or broth and the reserved liquid from cooking the clams and mussels.

Add the chopped carrots and cook everything for 20 minutes over low heat, until the carrots are cooked.

Using a slotted spoon, remove the heads of the carabineros and the prawns. Also remove the shrimp that we will use to decorate.

Grind the cream very fine, if you want you can also pass it through a sieve.

Serve the cream with the reserved shrimp and clams and sprinkle with chopped parsley.

Photographs and recipe by Sivia .