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Fell in love with tiger shrimp as appetizer

Appetizers
Cook time: 0 min.
Servings: 8

Ingredients for Fell in love with tiger shrimp as appetizer

A little cayenne pepper
Salt
1Fish bouillonterning
1tbspConcentrated tomato puree
1bundleParsley
1Tomato
1-2tbspCold butter
1-2tbspPernod (possibly dry vermouth or sherry if you have not been to the lakridsagtige taste)
150gMushroom
2Shallots
2-3Peppers of various colors
2-3tbspButter
3dlCrème fraiche 38%
5clCognac
800gRaw tiger shrimp in shell (possibly prawns or Norway lobster tails)

Instructions for Fell in love with tiger shrimp as appetizer

To prepare the Fell in love with tiger shrimp as appetizer recipe, please follow these instructions:

Arrow the prawns. Chop the onion and parsley, cut the mushrooms into slices and peppers into dice. Chicken and tomato Peel. Slice the tomato flesh into cubes.

Heat a sauté pan up to medium heat. Melt 2-3 tablespoons butter in the Pan and fry the onion and bell peppers a few min. without taking colour. Crumble the bouillon cube in.

Turn up the heat and Add shrimp and let them Roast with map in a few seconds. Switch off the hood (important) If you have a how to on. Pour over the forehead, antænd the cognacen and turn off if necessary. the flames with a lid. Note the flames can be high!! Add the mushroom and tomato puree.

Turn tomatkød and parsley in and warm it all through in half a minute. Beware of the prawns not boils with too long because you run the risk that they become too cool and dry.

Stir the sour cream up in court. Season with Pernod, season with cayenne pepper and a little salt gently. Hot short right through and add under stirring the cold butter.

Serve the shrimp and sauce onto preheated serving plates. Garner with warm green asparagus (make sure they are well drained) and rice.

Server if necessary. an Alsace riesling to the Court. If you are in the right party mood can a dry rose champagne is recommended.

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