Spaghetti with Shrimp Consommé and Pickled Tomatoes
Soups • Author's
Description
String cheese looks like spaghetti and has a texture reminiscent of mozzarella, and when Chef John Smith saw this cheese in New York, the idea for the dish came to life.
Ingredients
- Ground coriander 1 bunch
- Cheese Braid 10 oz
- Peeled Cooked Shrimp 0 lbs
- Carrot 1 piece
- Onion 1 head
- Celery stalk 1 piece
- Garlic 3 cloves
- Ginger 0 oz
- Lime 1 piece
- Green pickled tomatoes 4 pieces
- Basil 3 stalks
- Olive Oil 1½ spoons
Step-by-Step Guide
Step 1
Slightly thaw the shrimp and cut them in half or into thirds. The main flavor comes from the shrimp heads, and if they are completely thawed, it won't turn out well.
Step 2
Sauté the shrimp in a tablespoon of olive oil. Add roughly chopped carrots, onions, celery, and garlic cloves. Cook everything together until golden brown. Allow to cool, then pour in three liters of cold water. If not cooled, the color of the consomme will not be optimal.
Step 3
Simmer for three hours over low heat. Remove from heat, add a bunch of cilantro (set aside a couple of sprigs), thinly sliced ginger, lime zest, and its juice (reserve a little juice as well), cover with a lid, and let it steep for 15 minutes.
Step 4
Rinse the tomatoes (market-bought or homemade) lightly, peel them, and chop them into large pieces. Season with the remaining oil and lime juice.
Step 5
Plate the dish, add the shredded cheese, and finish with basil and cilantro leaves. Pour hot consommé over the top.
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