Shrimp in cream sauce: a variety of flavors.

Shrimps are a unique seafood - andtasty, and useful (many micronutrients we need), and aging slows down, and there are no contraindications! A rare product combines so many useful qualities. When choosing shrimp, try to buy fresh-frozen shrimp, and you need to defreeze them gradually. Caliber of shrimps - 120/150, 50/70 - will tell you about how many pieces contains one kilogram of shrimp. The smaller the caliber, the larger the shrimp. Shrimp heads should not be dark. But green eyes do not need to be afraid - green color says only about what the shrimp ate (namely - plankton). The use of shrimp in food helps to strengthen the cardiovascular system, helps to withstand allergies and prolongs life, that's it!

We will talk about large shrimps today, andmore precisely on how to prepare them. Royal shrimps have a body length of up to 25 cm, and weigh about 30-40 g each and have a beneficial difference from small shrimps - they are larger, and therefore, you can eat less. I suggest you try a couple of simple recipes. For example, shrimp in a creamy sauce, the recipe is simple, but original.

King prawns in creamy sauce

I love this recipe very much, there is something exquisite about it. Just listen - shrimp in creamy sauce, umm ... You're licking your fingers! The product set is extremely simple:

  • 300g shrimp
  • 150g grated semi-soft cheese
  • Spices and greens - to taste
  • 1 tomato
  • 1 glass of cream
  • 2 tablespoons brandy

I put spices in salted water, bring it to a boil and cook shrimp in it for about two minutes, there is nothing complicated.

Next it will be more interesting - I make cheese baskets.To do this, I spread the baking tray with baking paper, lubricating it with oil; on top I spread the same format a piece of paper with cut circles about 10 cm in diameter. In these slots, I spread the grated cheese densely. I clean the paper, bake the cheese in the oven for about five minutes to get brown. I take out the baking sheet, carefully remove the cheese circles from the sheet with a sharp knife and lay it on prepared metal cake molds or tea cups, gently dampen that the cheese has taken the shape of baskets, and I let it cool.

In the meantime I make sauce - I weld cream together with broth from shrimps, cognac and spices. The sauce should get pretty thick.

I serve shrimps - I spread them in cheesebaskets, put on a serving saucer, I pour them a creamy sauce, and around garnish with tomatoes and greens. Voila - shrimp in a creamy sauce are ready, enjoy!

Pasta and shrimp in creamy sauce.

This dish is simpler, no baskets of cheese - but this dish will not become less appetizing. A delicate taste of cream sauce can be shaded with garlic.

I take:

  • 300g of peeled shrimp
  • 400-500g any pasta for pasta (I prefer traditional spaghetti)
  • 2-3 cloves of garlic
  • cherry tomatoes
  • 15-20% cream 150 ml
  • any cheese, spices, butter - to taste

First I make garlic oil - through garlic press I squeeze garlic into olive or mustard oil and fry. You can even use butter - anyone that you like.

Put the shrimp in butter and lightly fry them.I pour in cream, add spices, finely grated cheese and carcass, until lightly thickens. I cut cherry tomatoes in half and put in sauce, I warm up a couple of minutes (I leave some tomatoes for decoration).

In the meantime, I cook macaroni for aldente pasta (that is, slightly hard) - preferably, they should be cooked by the time the sauce is ready.

On a plate I spread the spaghetti, on top the sauce with shrimps, decorate with a couple of slices of cheese, tomato and a sprig of fresh basil.

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