SWEET TRACHANAS, SHRIMP BISQUE, GRILLED SHRIMPS & ROSÉ DE GRIS 2020, BRUT NATURE
INGREDIENTS:
18 Shrimps
350 gr. Sweet trachanas
100 ml. Extra virgin olive oil
200 gr. Onions
120 gr. Carrots
6-8 Sprigs of thyme
1 Clove of garlic
2 Fresh onions
50 ml. White wine
Spices - 2 allspice grains, 1 clove, 1 teaspoon coriander seeds
100 gr. Butter
140 gr. Parmigiano Reggiano
Serves 6-8 | Cooks in 30 min. | Difficulty: not too tricky
METHOD:
Mise en place - The preparation
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Clean the shrimp by removing the guts and placing the head of the shrimp in a separate pot. We leave the last shell on the shrimp for appearance reasons.
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Chop the onion, cut the carrot into dices, slice the garlic.
Bisque
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Place the shrimp heads, white onion, carrot, garlic, thyme, all the spices and 40 ml. olive oil in the pot and saute on medium heat.
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Patiently scrape the surface of the pan to create new glaze.
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Deglaze with the wine and add 800 ml. of water and boil for 10-15', skimming.
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Strain and keep the broth.
Trachanas
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In another pot, finely chop the spring onion and sauté in 60 ml. of olive oil.
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Add the trachanas and immediately extinguish with the Bisque.
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Add 500 ml. of water and simmer until the trachanas sets.
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Season with salt and pepper and add butter and parmesan.
Shrimp
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In a separate pan, sauté the shrimps in olive oil for 2 to 3 minutes on each side.
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Season with salt and pepper.
Serve the trachanas and shrimps on top.
* Recipe by Chef Costas Papastamatis @ Savor Nafplio
