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1. In a medium bowl, add the ginger and shrimp and toss to combine.
2. Cover and chill for 30 minutes, no longer or the enzymes from the ginger will begin to cook the shrimp.
3. In a large heavy saucepan, cook the garlic, shallot and anise in butter over medium heat.
4. Cook for 5 minutes, stirring often until softened.
5. Add the chicken stock, water and squash and simmer for 20 minutes or until the squash is tender.
6. Remove the anise.
7. Puree the soup in a blender until smooth.
8. Transfer back to a pan and keep warm.
9. Sprinkle salt over the marinated shrimp.
10. In a 12 inch nonstick skillet, heat the oil over medium high heat.
11. Sauté the shrimp in 2 batches until cooked through which takes about 3 minutes.
12. Transfer the shrimp to paper towels.
13. Bring the soup in the pot to a simmer and season to taste with salt and pepper.
14. Divide the soup among 8 shallow soup bowls and place 3 shrimp in each bowl.
15. Serve and enjoy.
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