List of Ingredients
- 1/3 CUP of milk
- 3 OZ. of stale bread, crusts removed
- 1 large egg white
- 20 of whole shrimp
- 1 of shallot
- unsalted butter
- parsley
- brandy
- white wine
- bread crumbs
- marjoram
- ground chili pepper
- tomato paste
- extra-virgin olive oil
- salt
Method
Remove the shrimp heads and set aside, then shell and devein the shrimp.
For the bisque: Peel and slice the shallot and sauté it in 1 Tbsp. butter. After 2-3 minutes, add the shrimp heads, a sprig of parsley and 1/2 cup brandy and 1/2 cup white wine; let the alcohol cook off. Add 1 Tbsp. tomato paste and 1 qt. water and reduce the heat to medium. Cook for 45 minutes.
Soak the bread in the milk for around 15 minutes. Meanwhile, chop a large sprig of parsley along with the shrimp. Squeeze out the excess milk from the bread and place it in a bowl with the egg white, chopped parsley and shrimp and a pinch of salt and chili pepper. Mix well.
Filter the bisque and divide it among dishes. Place 3 canederli on each plate and garnish with some fresh marjoram leaves and a drizzle of oil. Serve immediately.