Prealist the ingredients.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make seafood and coconut cream: |
| 150 grams of shrimp. 150 grams of squid rings. 6 units of mature tomatoes. 4 units of white onion. 1 cup of red wine. 4 cups of water. ml of coconut cream. 1 tablespoon of dry thyme. |
Ingredients to make seafood and coconut cream:
2. Take a Honda pot over medium heat, add the olive oil and white onion chopped in medium paintings. Add pepper and salt. Suffere until the onion takes a transparent tone.
3. Wash the tomatoes and cut them into segments, add them to the pot where we have the onion, let the tomatoes boot their juices.
4. Add the water, red wine and dry thyme. Keep keep for about 10 to 15 minutes and turn off the heat.
5. Once the cream add in a bowl and process with helping a mixer.
6. Take the cream to the pot again and add the coconut cream. Boil boil for about ten minutes over low heat.
7. Take a pan over medium heat add a little butter add the shrimp and squid. Add some salt and pepper. Show sauté for about five minutes and reserve.
8. Serve the cream in a casserole decorating with the shrimp and the sausages.
