Salpimentar the prawns and fry twice with the oil and butter mixed.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Iris shrimp ingredients: |
| For six people :: 30 medium prawns, ivory type, 50g of butter 1/4l of soft olive oil 2 glasses of whiskey ground white pepper salt. | Tomato sauce :: 1/4 of crushed tomato sugar salt richer in leaves 1 dl of olive oil 1 step. Alioli sauce :: 1/4 of olive oil 1 egg 5 garlic teeth salt 1 teaspoon of honey. 3 tablespoons of green mustard to fine herbs 2 mature avocados 2 tablespoons of olive oil salt 6 or 7 strips of fresh chives 1 glass of gin. Caviar sauce to vodka :: 50 gr. from caviar black caviar 1 copita of vodka 1/2 white onion 1/2 l of milk cream salt butter sugar. |
Iris shrimp ingredients:
2. Flame with whiskey shaking the pan until it goes out.
3. Remove the prawns and book in a hot place.
4. collect the juices of the flame and reserve.
5. The sauces: tomato: finely chop the step and fry in the oil.
6. When you start to take color, add crushed tomato, salt, a little sugar and shredded rising leaves.
7. Follow the sauce over low heat until I look like jam.
8. Crush it with the blender.
9. of Alioli: crush the garlic leaving them like a paste and put them in a blender glass with the oil, eggs and salt.
10. With the electric blender, set up a consistent mahonesa.
11. Add the honey and beat strongly from top to bottom to join.
12. whiskey: strain the juices of the flame of the prawns and take to the fire.
13. When it starts boiling, incorporate the milk cream and a cayena knife tip, while still.
14. reduce over medium heat until thickened.
15. salt rectify.
16. of mustard to the fine herbs: finely cut the chives and fry in the oil along with the peeled and chopped avocados.
17. Save over low heat, add the mustard and flame with the gin.
18. rectify salt and pass it through the blender to obtain an ointment.
19. from caviar to vodka: chop the onion very small and fry with a little butter without taking color.
20. Add some sugar and flame with vodka until it goes out.
21. In a mortar crush the substitute for caviar and incorporate it into the pan.
22. Add the milk cream and reduce over medium heat until it thickens.
23. rectify salt and go through the Chinese.
24. Presentation: Peel the shrimp tails leaving the body attached to their heads.
25. dispose of them for rations in broad individual dishes (five per ration), that the tails come to touch.
26. Napar generously each of the tails with a different sauce.
27. Before serving slightly in the grill.
