Cream of Seafood Shooters

Here are the ingredients you need

• 1 leek
• 1 spring onion
• 1 carrot
• 1/4 roasted red pepper
• 1 small potato
• 250g frozen wild red prawn tails
• 400ml rockfish and seafood stock
• Salt
• Black pepper
• Single cream
• Fresh parsley
• Extra virgin olive oil

Method

1. 1In a pot with a drizzle of oil, cook the prawns with a pinch of salt and pepper for a couple of minutes, then set aside.
2. 2In that same oil, cook the sliced leek and spring onion.
3. 3Once the spring onion turns translucent, add the diced carrot and roasted red pepper.
4. 4Cook for a few minutes, then stir in the potatoes and the reserved prawns.
5. 5Cover with the seafood stock and simmer until the potatoes are tender.
6. 6Blend thoroughly with an immersion blender until you get a completely smooth, velvety cream.
7. 7Serve in shot glasses with a drizzle of single cream, garnished with half a prawn and a little fresh parsley.
8. 8Now we are ready to enjoy our festive CREAM OF SEAFOOD SHOOTERS!