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  • Recipes Home > Seafood > Prawns ala Gonzaga (uses Raspberry Vincotto)

Prawns ala Gonzaga (uses Raspberry Vincotto)

Servings: | Prep Time: | Cook Time:
A delicious prawn soup featuring our Raspberry Vincotto!
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Ingredients:

  • 12 prawns
  • 7 T. dry white wine
  • 2 bay leaves
  • 1 carrot, sliced in half
  • 1 celery stick
  • 1 whole onion
  • ¾ C. stale bread soaked with 3 T. of chicken broth
  • 1 t. The Olive Tap’s Raspberry Vincotto
  • 2 ripe tomatoes, or a 14 oz. can of whole tomatoes
  • 4 C. plus 3 T. chicken broth
  • 2 eggs
  • Salt and pepper
  • 3 T. butter
  • 2 t. grated Parmesan cheese
  • Ground nutmeg

Directions:

Boil prawns in watered-down white wine with bay leaf, garlic, carrot, celery and the onion until prawns are cooked. Remove prawns from their shells, and reserve, setting aside the shells in a separate bowl. Using a mortar and pestle, or pulsed quickly in a food processor, crush the shells along with the cooked vegetables, Raspberry Vincotto, and a fistful of stale bread that you have soaked in the broth, and squeezed. Place pounded pulp into a saucepan together with tomatoes and remaining broth.

Cook for 30 minutes then pass contents through a sieve to remove the shells and solids, return liquid to saucepan along with beaten eggs, pinch of salt, butter and parmesan. Bring to a boil, stirring occasionally, and then remove from heat. Place coarsely chopped prawns into individual serving bowls and pour over the soup. Sprinkle with a hint of nutmeg.

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