Baked
Shrimp Onion Soup
By Corporate Chef Steve
Jayson, Universal Studios, Florida
Made
with:
Newfoundland Coldwater Shrimp, Canada
Step
One
Ingredients:
1 tbls. Butter
1/4 cup Shallots (julienne)
2 cups Onion (1 1/2 cup Julienne)
1/4 cup Scallions (bias cut)
1 tspn. Garlic (minced)
1 tbls. Chives
1/8 tspn. White Pepper (ground)
1/2 cup White Wine
4 cups Lobster Stock (recipe)
2 cups Shrimp
Procedure:
Sauté all onions and garlic until tender. Add wine.
Reduce by half. Add water, cream and lobster stock. Mix
well. Bring to a boil. Simmer 15 minutes. Stir in pepper
and Shrimp.
Step
Two
Ingredients:
2 Croutons (round)
1/4 cup White Cheddar Cheese (grated)
Parshy (as needed)
Procedure:
Ladle soup in cup. Cover with two. croutons. Cover with
white cheddar cheese. Bake at 450 degrees until golden
brown. Garnish with parsley.
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