Cold Melon Soup with Giant Shrimps – 2

Cut away one lid from the melons. Remove the seeds. Give away the pulp and crush it with the yogurt.

Remove the giant shrimps from their shells. Set shells aside for the broth. Season the shrimps with salt and pepper and roast them briefly in half of the olive oil. Remove and cut in half.

Finely chop the onion and sauté in the remaining oil. Add the shrimp shells, the tomato puree and the white wine. Sauté briefly. Now add the cream and cook for another ten minutes. Pass through a fine sieve and season with salt, pepper and cognac. Mix with the melon soup.

Divide the fried giant shrimps evenly into the hollowed melons and fill up with soup. Chill very well before serving.

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