Ajoblanco soup with shrimp

[vc_row][vc_column width=”1/1″][vc_column_text]On this occasion, our Chardonnay wine vinegar has the honor of being part of the gastronomic proposal of Chef Joel Castanyé, co-owner of La Boscana Restaurant. Awarded its first Michelin star in November, this space has opted for avant-garde cuisine with traditional roots.

We invite you to discover this delicious recipe of Ajoblanco soyou can prepare it at home:[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″]

• 200 g raw blanched marcona almonds
• 500 ml bottled water
• Salt and pepper to taste
• 3 garlic cloves
• 45 g extra virgin olive oil
• 20 g Castell de Gardeny Chardonnay wine vinegar
• 12 shrimp* pieces

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1. Place the almonds in a tall container with bottled water and set aside in the fridge for 4 hours. Peel the cloves of garlic, immerse them in boiling water for 1 minute and then cool them in ice water; repeat the process three times.
2. Add garlic to the almonds, oil, Chardonnay wine vinegar, salt and pepper. Crush everything in a blender and pass it through a sieve. Adjust the salt, pepper and vinegar and set aside in the fridge for one day. Peel the shrimp, remove the stomach, salt and lightly fry in a skillet.
3. Serve the ajoblanco soup in a bowl; place three shrimp in the centre and refresh with extra virgin olive oil and a few drops of Chardonnay vinegar.

*The recipe can also be made with scallops, scampi and any other fish that you like.

*La receta puede hacerse también con zamburiñas, cigalas o el marisco que más os guste.[/vc_column_text][vc_column_text]The restaurant La Boscana has 8 tables where servers can enjoy a gastronomic experience of contemporary Catalan cuisine.

For more informacion: http://www.laboscana.net/en[/vc_column_text][vc_single_image image=”4755″ link_type=”no-link” hover_effect=”image-effect-zoom-in” scroll_animation=”fadeInUp”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_column_text]

Did you like this recipe? Keep discovering how to use our vinegars and bittersweet

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