INGREDIENTS

For the shrimp stock

• shrimp heads from a package of whole Argentinian shrimps 7 PORTIONS (500g)
• 80 g celery
• 1 clove of garlic
• 200 g finely chopped dry onion
• 200 g finely chopped carrot
• 80 g olive oil
• 2 tablespoons of tomato paste
• 1 sprig of thyme
• 1.200 g water
• 150 g butter
• 100 g cream

For the sauce

• ½ package of whole Argentinian shrimps 7 PORTIONS (500g), cleaned
• ½ package of 7 THALASSES shrimps U20 shrimp
• ½ finocchio, finely chopped
• 25 g olive oil
• 1 clove of garlic, finely chopped
• 30 g dry onion, finely chopped
• 1 red chili finely chopped
• 200 g canned tomatoes
• 300 g shrimp stock
• 6-7 basil leaves
• ½ packet of 7 THALASSES mussels
• 10 cherry tomatoes cut in half
• salt and pepper

METHOD

Defrost the shrimps in a strainer overnight.

In a saucepan, sauté the vegetables for the stock. Add the shrimp heads and add the water. Boil for 30-40 minutes. Beat with a stick blender and pass the mixture through a fine strainer. Return to the fire and dress with cream and butter.

Next, in a wide saucepan, sauté your chopped vegetables and seafood. Add the confit and shrimp stock and boil for 6-10 minutes. Boil your pasta in enough water with salt for 8 minutes. Incorporate the pasta and sauce and boil for another 2 minutes. Finally, add the basil and cherry tomatoes.

Serve on a large platter with fresh olive oil.

Chef Oikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni