An ideal dish for the last end of the year or any other celebration. I call them prawns to Torronto for a friendly way to name the Varietal Torrontés, the wine that is the flagship in the targets of the viticulture of Argentina. If we prepare it in glasses, 1 kg of peeled prawns yield for 12 very succulent portions and thus obtain a gourmet entrance adorning our table.
| 🚻 10 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make shrimp cocktail to Toronto: |
| 1 kilogram of peeled prawns 500 grams of kani-kama or surimi 3 cans of gardener 500 cubic centimeters of wine torrontés |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make shrimp cocktail to Toronto:
1. Lets go step by step. We take the prawns and let them macerate, even if they are frozen, in a bowl with a cup full of Torrontés wine and put a touch (apenites) of newly ground black pepper.
2. The prawns, as they were frozen and raw, you have to take a cooking step. We use a wok, cover the base with olive oil, and when it is very hot, we begin to throw the crustaceans (eye that with the maceration we can splash with the oil) and we turn them quickly so that they are sealed, but avoiding that A crust is made, we pour the wine in which they were swimming, and if necessary we throw another chorritin of that rich Torronto.
3. The Torrontés is very scented and has floral fragrances that gives him a very special imprint when he amalgamated with this seafood in the pan. Then we throw a little soy sauce (attentive that if we go from mambo with this ingredient it is very salty) and that is why we do not use salt. With this cooking the shrimp passes from its salmon color to an orange uploaded to oxidize.
4. Lets go to the mattress: We cut in slices very finite about two or three packages of Kani Kama or also called Surimi (1/2 kg.). We can make the base with a Russian salad or make it more practical and buy 3 gardener cans (I added one with corn) and drained the water well. I mixed well the slices of the sticks with the gardener.
5. Then exit, put some balsamic aceto, a touch of olive oil, a little mayonnaise, another of the César salad dressing and optionally a part of Chedar cheese sauce. Mixing well and if we have, we can add some cherry tomatoes gives it a nice touch of color and a special freshness.
6. Finally, we place on this mattress, about 4 or 5 prawns per cup, we each with a little of the delicious cooking background, and we can decorate each portion with a lemon slica.
