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虾子剥壳去沙线(虾壳留着炼虾汤,如果想省事当然直接用虾仁也是可以),洋葱、大蒜、花椰菜切碎备用
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虾子肉用少许盐、黑胡椒和1茶匙米酒抓一抓
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平底锅热锅用一点油爆香大蒜
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放入虾子两面煎熟
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盛起备用
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既然有壳就不要浪费来弄个虾汤:刚刚煎虾的平底锅放入虾壳炒到变成红色
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倒入水100ml煮滚
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继续滚10分钟就会得到虾汤
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找另一个汤锅用点油爆香洋葱
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倒入毛豆仁炒一下
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放入白花椰菜跟高汤
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先把平底锅里虾子壳夹起来后把虾汤倒入汤锅,接着煮到蔬菜熟透
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用手持搅拌棒或者果汁机打碎这一锅汤(可以夹几颗白花椰菜起来留着摆盘用)
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放入起司片和牛奶,用余温拌匀
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试一下味道,有需要的话用黑胡椒和盐巴做最后调味
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盛盘后摆上虾子跟花椰菜装饰一下