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Shrimps with carrot and zucchini cream in parmesan basket
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
16 servings
Larissa Barbosa
@cozinhadestemida- Ingredients
- Recipe
- Freshly grated Parmesan cheese (PER BASKET)40 g
- Clean, shelled small shrimp200 g
- Lemon juice1/2 unit(s)
- Sweet paprika1/2 teaspoon
- Chilli Powder1/3 teaspoon
- Unpeeled zucchini, steamed250 g
- Carrots, peeled, steamed100 g
- Milk100 ml
- Extra virgin olive oil30 g
- Butter20 g
- medium chopped onion1/2 unit(s)
- Minced Garlic Clove1 unit(s)
- Cream cheese (ex.: Catupiry)150 g
- Salt, pepper and nutmeg to taste
- Season the prawns with lemon, paprika, chili and salt to taste. Leave to marinate while preparing the baskets.
- In a non-stick skillet and over low heat, make a circle with the Parmesan cheese, always placing small portions in the center and flattening. When the size is a little larger than a palm and the edges are golden, turn the side.
- Tip a glass and place the still hot cheese sheet on it to shape the basket. Apply a little pressure with protected hands if you need to. You can also use a cupcake mold and apply pressure with a cup for molding.
- Blend the zucchini, carrots and milk in a blender.
- Saute onion in butter and oil. When it becomes transparent, add the garlic.
- Add the shrimp marinade and sauté a little.
- Add the zucchini and carrot cream passing through a sieve and stir well.
- Put the cream cheese and homogenize everything.
- Season everything with salt, pepper and nutmeg.
- Wait for the cream to warm/cool and only put it in the basket when serving, so it doesn't lose its crunch. Finish with chopped fresh parsley and grilled shrimp. Serve immediately.
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