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Posts Tagged ‘SHRIMPS’

  1. POTATOES’ CANAPE WITH SHRIMPS

    22 December 2011 // flaviabi

    crostini di patate e mazzancolle

    Good and easy: boil the potatoes halfway, cut them into slices about 3-4 cm. and fry in oil until golden brown. In oven grill cook the pepper and peel it when cooked, season with oil, salt, chives, and cut into stripes. Dip the shrimp in cornmeal and fry in oil. Now put over each slice of potato a fried shrimp and  a fillet of red pepper.


  2. SHRIMP IN BACON WITH CREAM OF PUMPKIN AND CABBAGE

    17 November 2011 // flaviabi

    gamberi in crosta di pancetta

    Ingredients for 4 people:
    4 shrimp per person, 20 slices of bacon thinly sliced​​, 1 slice of pumpkin, half cabbage, 1 onion, 1 clove of garlic, 1 potato, salt, oil, vinegar, chili.
    Peel  potato and pumpkin and cut into cubes. In a large saucepan with olive oil brown chopped onion and  garlic, add the cabbage, cut into slices, two tablespoons of apple cider vinegar, and the vegetables into small cubes, cover with water and boil for 20 minutes , adding salt and pepper. When cooked, put them in a  blender to obtain a paste. Peel the prawns and roll with slices of bacon. Cook on grill until the bacon is crisp and served hot with cream of pumpkin soup with a drizzle of oil.


  3. SHRIMPS’ SALAD

    25 September 2011 // flaviabi

    insalata di gamberi

    Ingredients for 4 people:
    30 shrimps
    1 clove of garlic
    A spoonful of brown sugar
    chicory
    lettuce
    arugula
    chicory
    chive
    basil
    1 red onion
    Extra virgin olive oil
    Lemon juice
    salt
    black pepper
    Shell the shrimp. Cut the garlic into small pieces and brown it in a skillet with a tablespoon of olive oil, add the peeled shrimp and a teaspoon of brown sugar, and cook for a few minutes with  brilliant fire. In a bowl place a finely chopped red onion with few drops of lemon juice and a pinch of salt. Carefully wash the salad and mix it the basil and chives. Dress the salad  with extra virgin olive oil, salt, lemon juice and black pepper. Put the salad in a serving dish, put on the top shrimps and their liquid and onions.


  4. LASAGNA WITH PESTO AND SHRIMPS

    1 September 2011 // flaviabi

    lasagne pesto e gamberetti1

    Ingredients for 4 people:
    300 g lasagne
    150 gr. bechamel
    200 grams of fresh shrimp
    150 gr. Traditional pesto

    I do not boil the lasagne before, but I cook them directly in the sauce: take all the flavor and aroma of the sauce and (for me) are much more appetizing!  Well, we proceed with the preparation of the bechamel sauce and pesto. Then peel the fresh shrimp. In a large bowl mix together the white sauce with pesto sauce, half the raw shrimps, and a glass of warm water. Now we are ready to assemble the lasagna. In a baking dish put a generous spoonful of sauce and a layer of lasagna, to complete the baking pan (at least 4 layers), over the last layer we put the remaining half of shrimps. Bake in oven for 20-25 minutes at 200 degrees. Serve it warm.


  5. DUMPLINGS WITH SHRIMPS SAUCE

    27 July 2011 // flaviabi

    snocchetti agli scampi

    Ingredients:
    for the dumplings – 100 g potato head, potato starch, salt
    For the sauce: 2 shrimps per person, Datterino tomatoes, shallots, garlic, thyme,basil, hot pepper.
    Boil the potatoes in boiling water, when cooked peel and mash it.. Once crushed salt and add the starch to obtain a consistent mixture. Mix well, and then creat long strings about 3 cm in diameter. Cut it into cubes and one by one roll them over on a fork (to create small cracks that will help the assimilation of the sauce). Remove the heads to the prawns and boil in water for 10 minutes. Cut the shallot and garlic thin and brown with extra virgin oil,  add the thyme, the tomatoes cut into small pieces and cook for 5/8 minutes. Peel the tails of shrimp and sliced , add to the tomatoes and cook for 2-3 minutes, adding salt and pepper. Squeeze the contents of the heads of boiled shrimp, and add to sauce. Boil the shrimp cooking water, added with fresh water and salt and when it boils throw the dumplings: they are cooked when they float. Sauté them in the pan with the sauce and serve with fresh basil.


  6. ZUCCHINI COCOTTE WITH SHRIMPS

    21 July 2011 // flaviabi

    DSC00040

    Ingredients for 4 people
    2 zucchini
    1 onion
    8 shrimps
    2 tablespoons heavy cream
    2 eggs
    salt
    chilli
    parsley
    Cut finely the onion and the zucchini into sticks and cook in a skillet with oil, for 7-8 minutes. Add salt and pepper. Wisk the eggs with the cream. Add zucchini – half of it has to be mashed. Put the mixture into single portion pot, put parsley finely chopped. Shell the prawns and put  two over each bowl. Bake in oven for 15 minutes at 200 °, grill it before serving.