Sweet, simple, spicy, and delicious. K came home with a watermelon the other day and, after tasting some delectable watermelon dishes which paired the sweet fruit with savory fare, I concocted a chilled summer shellfish soup. Here's the (non)recipe:
- Cut up enough watermelon to fit in a normal sized food processor. Process.
- Sweat some garlic, shallots, lemongrass, jalepenos, and ginger (I use my microplane with frozen ginger to keep things simple).
- Dump the pureed watermelon into the pot. Throw in some salt, black pepper, and cilantro, with some extra jalapeno to taste.
- Whip out your immersion blender. Immerse. Blend.
- Chill the new puree (or, if you like, strain it first)
- Form a mound of lump crabmeat (I use high quality canned claw meat) in the center of the bowl, slice some more jalepenos on top, and gently pour the chilled soup around the shellfish.
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