Zuppa speziata di gamberi
- 300 g of prawns
- 150 ml coconut milk
- 1 tbsp. of tomato concentrate
- 1 tbsp. Damiano roasted almond butter
- ½ glass of white wine
- 1 cm of fresh ginger
- 1 tsp. of curcumin
- A pinch of chili pepper powder
- A clove of garlic
- Extra virgin olive oil
Shell and clean the prawns.
Put two tbsps. of extra virgin olive oil and a clove of garlic in a pan and warm it. Once it’s gold coloured, take it away and add the prawns. Cook it for a moment than simmer with white wine until reduced.
Add the coconut milk, tomato concentrate, almond paste, and spices (ginger, if in piece to be removed at the end of preparation otherwise you can grate it), half glass of water to cover the prawns. Put the cover and cook it for 10-15 minutes until the soup become creamy but not too dense.
Serve the soup with basmati steamed rice.