I allowed myself a relaxing weekend in a Trentino SPA! And in the evening I delighted my palate with their specialties: for dinner they brought me a very delicate cream of carrots and coconut, accompanied by prawns. It was delicious! So, since it is a “chic” recipe, I decided to propose it as an appetizer for Easter lunch! Let's see what we need!
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Identity Card of the Recipe
- 65 KCal Calories per serving
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Ingrediants
- 500 g of carrots
- 2 tablespoons of extra virgin olive oil
- 50 g of bean sprouts
- Half a glass of brandy
- 200 g of shrimp
- 200 ml of coconut milk
- 1 piece of ginger
- Homemade cream food: 1 tablespoon (about 30 g) of vegetable cube
- About 600 ml of water
- 150 g of potatoes
- Q.b. of fennel
Materials Needed
- Vegetable peeler
- Casserole
- Immersion mixer
- Frying pan
- Ladle
Preparation
- Wash the carrots and potatoes, peel them with the vegetable peeler and cut them into cubes. Combine the chopped vegetables in a saucepan, cover flush with the water and add the homemade vegetable cube cream and freshly grated ginger.
Did you know that
In this recipe we suggest the use of the homemade cube. In any case, it is possible to replace it with salt or to boil the carrots in the vegetable broth.
Those who wish can add a chopped onion; however, it is not recommended to prepare the sauté with oil. To reduce the fats - provided by coconut milk at a later stage - we recommend the oil-free version.- Bring to a boil and cook for about 30 minutes, until the carrots appear soft.
- When cooked, to prevent the cream from being excessively liquid, remove part of the broth and set aside. Blend the carrots with the hand blender, then add the coconut milk and cook for another 5 minutes. If the cream appears too thick, add a few more ladles of the broth kept aside, until the desired consistency is obtained.
- In the meantime, clean the shrimp: remove the carapace, the head and the legs, then remove the intestinal thread with the help of a toothpick.
- Heat a couple of tablespoons of oil and brown the prawns. After a couple of minutes, deglaze with some brandy. Add the bean sprouts and cook for another two minutes.
- Serve the carrot and coconut cream in a glass or in a small bowl in combination with the prawns browned with bean sprouts. Decorate with fresh fennel.
Alice's comment - PersonalCooker
What do you think of starting the Easter lunch in an elegant and refined way with this fresh velvety, almost exotic flavor? You know, I proposed it to you for this occasion, but you can of course also adapt it to other circumstances: I'm sure it will always be a success!Nutritional values and Health Comment on the recipe
The Cream of Carrots with Coconut Milk and Shrimps is an extremely light first course, with a prevalence of energy attributable to lipids, followed by carbohydrates and finally by proteins. Cholesterol is moderate, fiber is present in medium quantities and fatty acids seem predominantly saturated.
The Cream of Carrots with Coconut Milk and Shrimps is suitable for any diet, including the diet against celiac disease and lactose intolerance; only diets that do not involve the consumption of foods of animal origin are excluded. almost free, but within the limits of reasonableness; up to about 500g (330kcal).
