Recipes made in Italy by Italians in Italian. Translated for You with Love
18 oz pumpkin ( 500 g )
2.5 oz flour ( 75 g )
1/3 cup cold sparkling water
2 tbsp extra virgin olive oil
1 cup cooking cream
2 leaves laurel
1 celery stalk
1 shallot
1 carrot
1 piece ginger
oil to fry ( to taste )
salt ( to taste )
pepper ( to taste )
Make the broth
Cut the carrot and the celery into pieces and put them in a casserole pot filled with 5 cups of water, add the laurel leaves and a pinch of salt. Clean the shrimps, remove the heads and the shell, but leave attached the final part of the tail. Put the shrimps' heads into the casserole pot with the vegetables and cook for 20 minutes from when the water starts to boil. Then turn the heat off, strain the broth, and keep it warm.
Fry the shrimps
In the meantime, fry the shrimps: put the flour into a bowl, add a tablespoon of oil, and pour little by little the cold sparkling water, mixing with a whisk. Warm up the oil to fry in a pan. When you obtain a smooth batter, dip the shrimps into it. Fry the shrimps in the hot oil for more or less 5 minutes, then drain them, and put them on absorbent cooking paper to remove the excess oil.
Blend all the ingredients
Cut the shallot, let it fry in a pan with 4 tablespoons of oil, then add the pumpkin cut into little cubes, pour the broth, and cook until the pumpkin gets soft. Blend the compound, then put it in the casserole pot, add the cooking cream and the thinly chopped ginger, and stir.
Complete and serve
Serve the pumpkin velouté into 4 dishes, and decor them with the fried shrimps.
