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Ajoblanco soup with shrimp

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:

:: Ingredients for 4 servings ::

:: Preparation ::

  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.

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

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

Samuel BoucherAjoblanco soup with shrimp

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