About This Recipe
An easy and delicious recipe. The sweetness of apple & cardamom vinegar adds a light touch of Christmas magic to this dish.
Ingredients
At Oliviers&Co
5 tbsp Holiday Olive Oil
2 tbsp Apple & Cardamom Specialty Vinegar
At the market
28.2oz cooked chestnuts, jarred
1 tbsp onion, finely chopped
1 garlic clove, minced
6.75fl oz black tea
6.75fl oz heavy cream, very cold
20-24 frozen raw shrimps, peeled
Hazelnut crumbs
Directions
Sauté the onion and garlic in 2 tbsp of olive oil for 2 minutes. Deglaze with 1 tbsp of apple & cardamom vinegar.
Add the chestnuts, stir and pour in the tea. Season with salt & pepper. Bring to the boil. Cook over low heat for 15 minutes.
Blend with 2 tbsp cream to obtain a velouté. Keep warm.
In a frying pan, brown the shrimps in 2 tbsp of olive oil. Deglaze with 1 tbsp of apple & cardamom vinegar. Season with salt & pepper. Whip the remaining cream until stiff.
Divide de velouté between 4 bowls, add the whipped cream, sprinkle with hazelnut crumbs and serve with the shrimps.