Caramote prawns on a creamy white cauliflower soup
16 shrimps with heads
1 tbs Orogel condirè for fish and poultry
250 g Orogel cauliflower florets
extra-virgin olive oil
100 g fresh cream
Clean the shrimps, remove the carapace and the black string without detaching the head. Season with Orogel condirè for fish and poultry, a pinch of salt and pepper and a drizzle of EVO. Bake at 190°C for 3/4 minutes.
Steam-cook the Orogel cauliflower florets and season with oil and salt. Puree it with a mixer, adjust for salt. If necessary add fresh cream to thicken the creamy soup.
Pour the creamy white cauliflower soup on the dish, carefully place the shrimps and sprinkle with black pepper.