Also in the anthologies summer, I propose this evening a recipe for shrimp noodles outbreaks. In preparation approximately 30min (+ 3 hours marinating), it requires some basic but still pretty simple overall. To taste the main course.
Ingredients for 4 people:
- 400g noodles (other types of pasta can be used)
- 24 large sea prawns (gambas type) with the tail
- 3 cloves garlic, crushed
- 1 shallot, finely minced
- 4 tbsp lemon juice
- 3 teaspoons cherry liqueur
- 2 dl white wine dessert
- 2 tablespoons kirsch (other alcohols fruit can be used)
- 4 tbsp lightly whipped cream
- 2
cayenne pepper - 1 teaspoon pdt starch (cornstarch, failing flour)
- 3 tsp ginger (powder or fresh grated)
- Olive oil
- Powdered Sugar
Marinade:
Mix lemon juice, 10 tbsp olive oil, 2 cloves crushed garlic and ginger in a bowl. Cut the back of the shrimp, rinsed and drained then marinate for 3 hours.
Preparation: Sauté
1 clove crushed garlic and shallots in a little oil, deglaze with white wine, add the cherry liqueur and a teaspoon sugar and let come to boil. Add 8 shrimp pieces and the red pepper, simmer for ten minutes.
Meanwhile, brown the remaining shrimp in a pan, add the marinade, then simmer until cooked. Reserve the shrimp, pour the drippings in the first preparation.
Flame kirsch and add the lightly whipped cream and starch pdt. Bring to a boil, adjust seasoning and set aside.
Cook noodles in plenty of boiling water. Mix with sauce and arrange on the plates Decorating a few whole shrimp.
Tips:
Personally, I add a little greenery and a few cherry tomatoes for color and freshness on the plate. The key to this recipe lies in the conservation of flavor of shrimp to the maximum of the cooking juices to the sauce and buckling Kirsch requiring that alcohol be heated before being added to the mixture. Please do not abuse the oil, the preparation becomes easy too fat.
Ingredients for 4 people:
- 400g noodles (other types of pasta can be used)
- 24 large sea prawns (gambas type) with the tail
- 3 cloves garlic, crushed
- 1 shallot, finely minced
- 4 tbsp lemon juice
- 3 teaspoons cherry liqueur
- 2 dl white wine dessert
- 2 tablespoons kirsch (other alcohols fruit can be used)
- 4 tbsp lightly whipped cream
- 2
cayenne pepper - 1 teaspoon pdt starch (cornstarch, failing flour)
- 3 tsp ginger (powder or fresh grated)
- Olive oil
- Powdered Sugar
Marinade:
Mix lemon juice, 10 tbsp olive oil, 2 cloves crushed garlic and ginger in a bowl. Cut the back of the shrimp, rinsed and drained then marinate for 3 hours.
Preparation: Sauté
1 clove crushed garlic and shallots in a little oil, deglaze with white wine, add the cherry liqueur and a teaspoon sugar and let come to boil. Add 8 shrimp pieces and the red pepper, simmer for ten minutes.
Meanwhile, brown the remaining shrimp in a pan, add the marinade, then simmer until cooked. Reserve the shrimp, pour the drippings in the first preparation.
Flame kirsch and add the lightly whipped cream and starch pdt. Bring to a boil, adjust seasoning and set aside.
Cook noodles in plenty of boiling water. Mix with sauce and arrange on the plates Decorating a few whole shrimp.
Tips:
Personally, I add a little greenery and a few cherry tomatoes for color and freshness on the plate. The key to this recipe lies in the conservation of flavor of shrimp to the maximum of the cooking juices to the sauce and buckling Kirsch requiring that alcohol be heated before being added to the mixture. Please do not abuse the oil, the preparation becomes easy too fat.
