Christmas cream. Easy and delicious recipe for these dates

For 6 € 3.2 /pers. 225 kcal/100g

How to make Christmas cream . For any of the Christmas celebrations or any other occasion where you want to look good, this seafood cream is a great choice. It is tasty, comforting and very simple to prepare . Perfect for a light first course to accompany a more robust second.

This seafood cream can be made with prawns, prawns or shrimp. If you find a good fresh product, even better, but if this is not the case then we recommend that you get the best quality frozen product that you can afford. You will notice the difference.

There are a thousand and one recipes for this cream, on the blog you can find some that will succeed at Christmas like this seafood cream or this delicious sweet potato and mushroom cream . You know, each teacher has his or her booklet. Well, this is ours. Simple, with a touch of pumpkin that makes it very soft and velvety. You can vary it to taste, either by adding or removing ingredients or using different quantities of those we propose.

There is no better way to start a winter Christmas lunch or dinner than with a bowl of warm seafood chowder. We hope you like it and that it becomes the star dish of your parties.

Preparation of the cream base. Prawns and vegetables

1. Peel the prawns, remove the heads and shirts. We reserve the prawn meat in the refrigerator to use later.
2. With the heads and shirts we make a fumet. To do this, we heat a little extra virgin olive oil in a saucepan and brown the heads and shirts of the prawns for a few minutes, crushing them so that they release all their juices.
3. Next we add the fish broth and cook for 10 minutes. We strain and reserve.
4. Peel the pumpkin, remove the seeds and cut it into cubes of approximately 1 centimeter. We peel the carrot and cut it into discs. Then we peel the potato and cut it into cubes of approximately 1 centimeter.
5. We wash the leek well, ensuring that there are no traces of soil, and we cut it into thin strips.

Preparation of the Christmas cream and final presentation

1. Once all the vegetables are ready, sauté them in a saucepan with a little extra virgin olive oil for 10 minutes over medium heat. Season with salt and pepper to taste.
2. We add the wine to the saucepan with the vegetables, increase the heat and let the alcohol evaporate. Next we add the fumet and continue cooking, over a softer heat, until they are tender. Approximately 10 minutes.
3. We add the prawn tails that we have reserved in the refrigerator, but we save a few to decorate. Bring the mixture to a boil before blending well. We strain the resulting cream, if we wish, so that it is finer.
4. At this moment we can let the cream cool and store it in the refrigerator until ready to serve or distribute it directly among six plates.
5. We mark the prawns that we have reserved for decoration in a frying pan with a little oil and season to taste. We place a couple of prawns on each plate and decorate with a little chopped fresh chives and ground black pepper.

Follow all the steps of this Christmas cream in the album. Don’t miss any details and you will get a delicious cream.

Tips for a perfect Christmas cream

• We can add extra flavor to the cream if, at the time of grinding, we add some cooked scallops, mussels or cockles.
• A change that we can make that will provide a touch of tremendous flavor is to replace wine with brandy . We also let it evaporate before continuing with the recipe.
• Although we have used prawns, if you find prawns or prawns at a good price, do not hesitate to buy them and prepare this cream with them.
• It can be prepared in advance and stored in the refrigerator for up to 48 hours before serving. Although, if you prefer, you can freeze it. When you are going to consume it you will only have to let it defrost in the refrigerator and heat over low heat.