Crema de Cabezas de Langostinos (Prawn Head Cream Soup)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
40 minutes
Number of servings
6
Difficulty
Medium
Ingredients
8
cup(s) coconut milk, thick
2
kg prawn heads, ground
1
piece(s) green plantain scraped with piangua shell
1/2
cup(s) refrito (sofrito) [see p. 50]
1
tbsp chillangua (herb), chopped and ground
pinch salt and pepper to taste
Directions
- Cook the thick coconut milk on low heat.
- Add the ground prawn heads, plantain, refrito, salt and pepper.
- Let simmer stirring until a cream is obtained, once the plantain is dissolved (approximately 30 minutes).
- Serve with chillangua sprinkled on top of each portion.
- Crema de huevos de pescado [tumbacatre] tumaCo, nariño