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Ingredients (4 servings): 1 package Conchiglie Grandi
  • 12-15 medium-sized shrimps
  • 200 ml concentrated tomato juice
  • 2 large onions
  • 2 tablespoons olive oil
  • 1 tablespoons tomato paste
  • 1 teaspoon cinnamon
  • 1 teaspoon coarse salt
  • 1 pinch of sugar
  • 2 pcs. star anise
  • 1 shot of red wine
  • 200 ml vegetable stock
  • 200 g. cream cheese
Execution: Set aside 4 shrimps for serving and clean the rest, removing the head and shell, but also the intestinal tract along the back ridge of the shrimp, using a toothpick. Keep the shrimps’ bodies refrigerated. Do not throw away the heads and shells, as they will be used to make our main broth. Chop the onion into thin slices. Heat up olive oil in a saucepan, lower the heat and throw in the heads and shells, fry them for 2-3 minutes and then add salt, tomato paste, sugar, paprika, anise and cinnamon. Pour wine, wait for the alcohol to evaporate and add half of the tomato juice and the vegetable stock. Put the lid on and cook over low heat for about 20 minutes. Once the broth is ready, take it off the heat and use a chinois (strainer/colander) and a ladle to strain very well, in order to get as much flavor as possible from the shrimps. The result we are aiming for is a clean and delicious broth. Take the shrimps out of the fridge and chop them into small pieces. In a small frying pan put 1 tablespoon olive oil, heat it up and start to sauté the whole shrimps we had set aside first. They should get a bright red colour and become glossy. When ready, set them aside and put the rest in the pan, add some of the broth, the remaining tomato juice and the cream cheese. Bring to a boil.