object(WP_Post)#3567 (24) { ["ID"]=> int(45108) ["post_author"]=> string(2) "10" ["post_date"]=> string(19) "2018-07-11 12:50:54" ["post_date_gmt"]=> string(19) "2018-07-11 10:50:54" ["post_content"]=> string(217) "Surprise your family and your guest this summer with a cannelloni seafood recipe with spinaches and ricotta. Served with a small salad, this typical Italian dish will make with no doubt sensation on your summer table!" ["post_title"]=> string(18) "Seafood cannelloni" ["post_excerpt"]=> string(219) "Surprise your family and your guest this summer with a cannelloni seafood recipe with spinaches and ricotta. Served with a small salad, this typical Italian dish will make with no doubt sensation on your summer table! " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(18) "seafood-cannelloni" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 11:50:42" ["post_modified_gmt"]=> string(19) "2019-04-26 09:50:42" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(64) "http://www.escal-seafood.de/recipe/cannelloni-aux-fruits-de-mer/" ["menu_order"]=> int(639) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Pumpkin and shrimps soup

Pumpkin and shrimps soup

What is better than a tasty soup to bring a bit of softness during winter days? Everybody knows the wintery pumpkin soup. Escal offers you this greedy version for this season with coconut milk and the raw peeled shrimps from Ecuador certified ASC.

Cooking Instructions: Pfanne
Ready in 30 minutes
Difficulty
Medium

Ingredients

For 4 Persons

350g of raw shrimps from Ecuador

1 pumpkin

4 chopped shallots

½ bunch of green onions

1L of chicken broth

¼ L of coconut milk

150g of butter

Salt, pepper

Cooking Instructions:

1. Thaw the shrimps. Cut the pumpkin in regular pieces. Brown the pumpkin in a large pan with 50g of butter for approximately 5 minutes, then add the chopped shallots moisten with the broth, then season with salt and pepper.

2. Cook over low heat for 1hour, then mix and add the butter and the coconut milk. Brown the shrimps with a nut butter and add the green onion sliced thinly.

3. Serve the soup with the shrimps as a garnishment.