Shrimp And Herb Spaetzle With Creamy Tomato Sauce Recipe
Servings: 1
Ingredients
- 1/2 lb Shrimps, peeled and veined
- 3/4 c. Double cream
- 3/4 c. Flour
- 2 x Egg yolks
- 1/2 pt Water
- 2 Tbsp. Mixed herbs
- Â Â Salt and freshly grnd black pepper
- 3 Tbsp. Unsalted butter, clarified
- Â Â Creamy Tomato Sauce
- 2 Tbsp. Extra virgin olive oil
- 1Â 1/2 c. Chopped red onion
- 1/2 c. Dry white wine
- 1Â 1/4 c. Fish stock
- 2 can Plum tomatoes, liquid removed
- 1 tsp Chopped fresh rosemary
- 1/2 c. Heavy cream
- Â Â Salt and pepper
Directions
- Chop the shrimps into 1/2 inch pcs. Place the pcs in a food processor and blitz to break them up. Pour the cream in while still blitzing, then add in the egg yolks, mixed herbs and some of the water.
- Keep blitzing to combine all the ingredients, every so often stop and scrape down the sides of the machine to ensure all the ingredients are combined.
- Add the flour and more water, slowly so which you finally have a consistency that resembles thick batter.
- Put a pot of water on to boil. Heat a saucepan and add in a dribble of extra virgin olive oil and 1tbsp of ghee (clarified butter). Add in the red onion, rosemary and garlic and let these sweat down for a few min. Add in the white wine, remember, this will easily flambe so be careful to control the flame. The tomatoes are added after a few min and they need to be broken down with the back of a wooden spoon. Add in the fish stock and let everything bubble away for 10 min, to reduce the sauce by 1/3.
- Meanwhile, add in a touch of water to the batter mix and stir as while it has been settling it might have thickened up. Now pour the batter through a moule and into the pot of boiling water. It takes about 3 min for the spaetzle to cook and will look like tiny balls of pasta in the water. When they are ready they will rise to the surface. When ready, lift the spaetzles out with a spider and drain them through a colander and put into a frying pan.
- After the sauce has reduced, strain it through a moule and pour 3/4 of the sauce into a saucepan and 1/4 into the frying pan with the spaetzle. Toss the spaetzle with the tomato sauce for a few min. Add in the cream to the tomato sauce in the saucepan and heat for a few min.
- To serve, spoon the spaetzle onto the middle of a serving plate and pour the tomato sauce around the sides.
Adding to Planner
