Call them what you want, Shrimp, Prawns, Gambas, but this recipe for Shrimp, White Beans and Tomato Soup will have you and your guests screaming for more!
00:00 Intro
01:25 Ingredients
05:07 Shrimp Stock
14:50 Add Tomatoes
17:30 Add Shrimp
18:30 Plating
20:15 Taste Test
22:20 Outtro
Ingredients
8 Large Prawns (1 per person)
32-40 medium Prawns (4-5 p/p)
1 Tbs Grapeseed (or other mild oil) Oil
½ Medium White Onion, finely diced
1 Small Celery Stalk, finely diced
1 Garlic clove, roughly chopped
½ Cup Cognac (or Armagnac or Brandy), opt.
800g (large can, or Scratch-cooked) Cannellini Beans
2 Tbs Tomato Paste (Concentrate)
1 Pinch Saffron
800g Whole Peeled Tomatoes, with Sauce
1.5 L Water
1 Bay Leaf
1 Bouquet Garni (Thyme/Parsley)
White (Cannellini) Beans
1 Box Dry Beans
1 Medium Onion, ¼” dice
½ each, Red, Yellow and Green Bell Pepper, ¼” dice
2 Cloves Garlic, minced
200g Lardons (or thick Bacon, sliced crosswise into ¼” thick strips)
2 Bay Leaves
400g Diced Tomatoes with Sauce
Water to cover
Salt/Pepper to taste
Soak Beans: The night before cooking, rinse beans, then place in large Dutch oven and cover with 3 times the volume with water, cover and soak overnight.
Alternate quick soak method: rinse beans, then place in large Dutch oven and cover with 3 times the volume with water, bring to boil, then cover pot, turn heat off, and soak for 2 hours.
To cook, add all ingredients, EXCEPT TOMATOES and Seasonings, to soaked beans (do not drain), cover with at least 1 inch of water, and bring to boil. Skim any fat scum that may form on top from the Lardons. Reduce heat to low, then cover and simmer for one hour (make sure beans remain covered with liquid). Add chopped tomatoes to pot, season with Salt and Pepper, cover partially, and continue to cook over low heat until beans are tender. Remove lid, continue to simmer until liquid is reduced to desired consistency. Adjust seasonings, then serve.
Please feel free to post a photo of YOUR creations on our “Homecooking With Chef Walter” fb page or my IG: @waltereagleton, and remember to use the hashtag #homecookingwithchefwalter
🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪
If you like our videos and would like to support our channel, click to SUBSCRIBE (it’s FREE):
🍗
🍗
🍗
To not miss a thing, sign up for our occasional emails! ✉️
🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪🔪
LINENS: Please meet our friend Rosanna Buonocore, the owner and provider of our amazing linens which we use in our videos. Here is her website: If you order, please use the Code “Chef Walter”
She is amazing!
QUICK SEARCH FOR EQUIPMENT USED IN OUR VIDEOS – SEE BELOW
Note: Commissions may be earned from the links below
VINTAGE CERAMICS AND POTTERY:
KITCHEN EQUIPMENT🔪🔪 (Amazon)
POTS AND PANS🔪🔪 (Amazon)
KNIVES🔪🔪 (Amazon)
POTTERY AND DISHES🔪🔪 (Amazon)
KITCHEN ESSENTIALS🔪🔪 (Amazon)
KITCHEN EQUIPMENT🔪🔪 (Amazon)
“Chef Walter and his wife Kim own this unique small group tour company where they host groups of 6-12 guests for one-week luxury Adventures in beautiful locations throughout Europe and The States. Walter has the privilege of being the Adventure Chef, creating and preparing daily gourmet meals for their guests.
So In this video series, from their home kitchen in the beautiful Loire Valley of France, Walter will demonstrate a wide variety of recipes, from Culinary Classics to Originals, as well as covering Professional Kitchen Techniques for the Home Chef.”
For more information on Artistic Gourmet Adventures, check their website,
🌍
About Chef Walter
With a strong background in the creative and visual arts, Chef Walter’s style can best be described as “gastronomic bistro”. Having completed a “Diplome de Cuisine” at the famed Le Cordon Bleu Culinary Institute in Paris, as well as the highly rated Walnut Grove Cookery School in France’s Loire Valley, Walter relies on his French training and techniques to assure top quality, but remembers his Texas roots and always cooks from the heart!
“I love when a plate looks beautiful; however, I feel like a dish should be tasty AND satisfying on its own, and not dependent on several other courses to make you satisfied.”
Music: “Back In Town”; Nard Berings,