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Back Shrimp and Tomato Cappuccino

Shrimp and Tomato Cappuccino
Categories:Seafood
Ethnic Origins:Belizean, Other
Recipe Courtesy of:
 Mick & Lucy Fleming / Peter Tonti
 The Macal River Camp
Description:

I had fight with my wife once, while was making this soup at home, she told me she didn’t want to eat ‘garbage soup’. Needles to say that once she tasted the cappuccino the fight was over.

Ingredients:

2 lbs Tomatoes
1 large onion
½ inch Fresh ginger
4 cloves Garlic
3 table spoon Olive oil

1 lbs shrimps heads and shells
1 teaspoon Fresh thyme leaves
1 teaspoon Fresh oreganon
4 table spoon Tomato paste
2 table spoon Flour
2 cups Dry white wine
2 quarts Fish stock

Fresh cream 1 pint
Brandy 2 shots

Instructions:

Dice the tomatoes, onions, ginger and garlic and sauté them in some olive oil.

Then add the shrimps heads and shells and the fresh herbs and sauté on low fire till the shrimp shells start coloring red.

At his point you will have to add the tomato paste and continue the sautéing process while stirring frequently. Stir the flour in the mixture and cook for 5 more minutes Add the wine and fish stock and bring to boiling point. Keep the soup gently boiling for about 20 minutes, but no longer than half an hour.

Strain the soup and add salt & black pepper to taste. Whip the fresh cream and season it with some salt and the brandy
Serve the soup in a warmed coffee cup and scoop some cream mixture on top.

Notes:

This is a great way to use the shrimps shells and heads, which normally end up in the garbage container. There is a lot of good flavor in those. If you don’t want to eat this soup on the same day you have shrimps on the menu, you can store the shells for about 2 weeks in the freezer, do not keep them in the refrigerator for more than one day, since they spoil easily.

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