Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Water

  2. 1 teaspoon 5ml Salt

  3. 1/4 teaspoon 1 1/3ml Dried red pepper flakes

  4. 18 Shrimp - (3/4 lb)

  5. 1 cup 40g / 1.4oz Baby arugula leaves - (lightly packed)

  6. Zest of 1 lemon

  7. Shellfish Consomme

  8. 2 tablespoons 30ml Olive oil

  9. 1 Onion - thinly sliced

  10. 2 Garlic cloves - thinly sliced

  11. 1 Carrot - thinly sliced

  12. 2 Tomatoes - seeded, chopped

  13. 1 Parsley - stems only

  14. 1 1/2 lbs 681g / 24oz Heads-on unpeeled shrimp

  15. 1 lb 454g / 16oz Mussels

  16. 10 cups 2370ml Water

  17. 2 1/2 teaspoons 12ml Salt

  18. Freshly-ground black pepper - to taste

  19. 3 Egg whites

Instructions Jump to Ingredients ↑

  1. For the Shellfish Consomme: Heat the oil in a medium stockpot over low heat. Add the onion, garlic, carrot, tomatoes and parsley stems and cook, covered, until soft, about 10 minutes. Stir from time to time to keep from sticking.

  2. Add the shrimp and mussels and stir to coat with flavorings. Add the water, salt and pepper. Bring to a simmer over medium-high heat; as soon as gentle bubbles form on the surface, reduce the heat to low. Cook 35 minutes.

  3. Drain the stock through a strainer, then cover and refrigerate the liquid until cool. Reserve about 1/4 pound of the cooked shrimp and refrigerate. Discard the remaining solids.

  4. To clarify the consomme, remove the broth from the refrigerator and discard the fat on the surface. Heat the broth in a large saucepan or small stockpot over medium-low heat.

  5. While the broth is warming, shell the reserved cooked shrimp and put the meat in the food processor. Add the egg whites and puree until you have a light pink foam, about 30 seconds. Whisk the shrimp mixture into the broth and continue to heat, whisking steadily until it boils, then reduce the heat to a simmer. Keep whisking slowly but constantly.

  6. After about 30 minutes, small bits of egg white will begin to accumulate into larger pieces, about the size and shape of snowflakes. Stop whisking and let the mixture continue to heat. The egg white bits will eventually collect into a moist "cap" on top of the broth.

  7. Poke a hole in the center with a spoon to allow the broth to bubble without overflowing. The broth should be in constant gentle motion, not boiling hard. Cook 1 hour without stirring.

  8. Using a slotted spoon or Chinese wire skimmer, very gently lift the cap from the broth and discard. Ladle the broth into a fine-mesh chinois; otherwise, line a strainer or colander with moistened paper coffee filters. Pour the broth gently, ladling the liquid against the sides of the strainer and moving from spot to spot to avoid pushing any egg white through into the consomme.

  9. The finished consomme should be completely clear. If it is still cloudy, repeat the clarification process. If the flavor lacks intensity, reduce the consomme over high heat 5 to 10 minutes. (Makes 10 cups)

  10. Bring the water, salt, red pepper flakes and pepper to a boil in a small saucepan. Cook 10 minutes. Add the shrimp, reduce the heat to low and cook until the shrimp are bright pink and heated through, about 5 minutes. Drain the shrimp, rinse with cold water and peel.

  11. Toss together the arugula and zest. Divide evenly among 6 wide soup or pasta bowls. Arrange 3 shrimp atop each arugula bunch and take the bowls to the table.

  12. Gently ladle the boiling consomme into each bowl, pouring from the edge rather than over top.

  13. This recipe yields 6 servings.

  14. Each serving: 127 calories ; 691 mg. sodium; 90 mg. cholesterol; 4 grams fat; 1 gram saturated fat; 1 gram carbohydrate; 20 grams protein; 0 fiber.


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