New Caledonia Recipe: Shrimp Blanket

What do the people of New Caledonia cook? An overview of recipes based on local products with the 100% digital “Bon Ap” series. It’s a simple, easy-to-make recipe brought to us by Manuel, and one that highlights our New Caledonian products, especially the New Caledonian shrimp.

Manuel has the honor to introduce his own recipe for Shrimp Plunkett. For its preparation, a New Caledonian shrimp called Obsiblue is used. Its blue color is what earned it the name Obsiblue. A rare and delicate crustacean, having a hard texture and melting in the mouth, slightly sweet and iodized taste, with long antennae, and a tail decorated in various shades of dark blue. Obsiblue is a luxury product of exceptional quality, a species that is bred in the largest lake in the world on the west coast of New Caledonia. They, which are a few hundred kilograms, are harvested only once a year when they reach appropriate maturity. Obsiblue is particularly suited to local produce, such as banana bongo, sweet potato and other products with great flavour. Our taste buds can also be brightened up by raw recipes, such as carpaccio, risotto, or even sauerkraut. Much of the great story of the Caledonian Shrimp Queen.

  1. Pressure cook cassava sticks and drain once cooked
  2. Cut the cooked cassava into sticks, as well as the carrots
  3. Peel the prawns and add the heads and peels to the filtered cassava water
  4. To this add the equivalent of a can of beer, pink berries, pepper, cloves (about 6), salt and a cup of water, then cook for 10 minutes under pressure.
  5. In a skillet with butter, melt the dry onions and shallots
  6. Add the cassava sticks and carrots to the thawed onions and leeks (note that the carrot sticks are raw) then turn off the heat immediately.
  7. Once the heads and carcasses are done, drain and keep
  8. Combine a little broth in a bowl, add a tablespoon of cornmeal, and mix well
  9. Pour the bowl of cornstarch back into the broth, and add the bowl of fresh cream (about 20 cl)
  10. Add canned mushrooms and water
  11. Add dried onions with thawed shallots, cassava sticks and carrots to your sauce as well as lemon juice
  12. Put the pot on the stove and let it boil for 15 minutes
  13. Remove the tagine from the heat, add the prawns and cook in the hot broth.

The recipe is now ready.

To accompany his recipe, Manuel preferred bananas buengo as well as local white rice from Polobares, but you will understand that everyone is free to choose the accompaniment that suits them…Bon Apetite!

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