Sopa De Centolla Fueguina

Ingredients

500 g brown shrimp crustaceans
1 big onion, roughly chopped
1 leek, white part roughly chopped
1/2 fennel, in half rings
3 tbsp fresh parsley, stalks and leaves roughly chopped
2 bay leaves
1/2 carrot, roughly chopped
1 tomato, roughly chopped
1 tbsp tomato puree
0,5 l fish stock
1 fresh egg
15 ml coconut cream
100 g brown shrimp, peeled
black pepper, freshly ground
50 g olive oil

Preparation
Add 3 tablespoons of oil to a bit pot on high heat. When the oil is hot, add the shells of the shrimp and stir well while all the delicious flavour of the shrimp is extracting from the heads and tails.
After 3 minutes, add the onion and leek and cook for 2 minutes. Add the fennel, parsley stalks, bay leaves, carrot and tomato and cook them for another 2 minutes.
Add the tomato puree and and season with some black pepper. Make sure you keep mixing the ingredients well while cooking.
Time for the liquids. Add fish stock and bring to a boil. Let simmer for 30 minutes.
Grab a small bowl and mix the egg, cream until well mixed. Add the creamy mixture to the soup and whisk while you add the mixture.
Serve the soup with 2 tablespoons of brown shrimp per bowl and garnish with fresh parsley.
Bestowed with an enriching career of 13 years, Adil Shaikh, Executive Sous Chef Sheraton Oman Hotel has helmed high quality kitchens across several countries including the Middle East both at business & luxury hotels with equal ease.
This lends effortlessly to his International culinary expertise in addition to having won several prestigious awards including Battle of the Chef Dubai and participating at several distinguished culinary platforms.
Shaikh derives his inspiration and creative energy from the collective diversity of his passionate team who are empowered to push the envelope in the kitchen.
An astute hands-on chef, Shaikh believes in creating bespoke dining experiences that delve deep into flavours, traditions and authenticity of each cuisine.