Recipe: Shrimp espuma
Espama shrimp recipe to start a holiday meal. Salted espuma with syhon, seafood recipe with fresh shrimps. Cook the heads and bodies of the prawns with white Rully, they should simmer gently with the white wine. A recipe with a lot of character, I love estuma de prawns, it’s a cheap recipe that has a lot of effect.
- Shrimp espuma recipe for 4 people
- 16 large shrimps
- 12 cl of fluid cream
- 20 cl of white Rully
- 10 gr of butter
- 1 shallot
- 1 clove of garlic
- ½ bunch of coriander
- 1 teaspoon of Espelette pepper
- ½ teaspoon of sweet paprika
- Salt and pepper
- Remove the shrimp
- Peel and slice the shallot and garlic
- Wash and chop the coriander
- Brown the shallot and garlic in the pan with the butter, then add the cilantro.
- Brown the seafood heads and shells, turn regularly.
- Add the bodies of the shrimp.
- Crush the heads and shells so that they throw out their juices.
- Add the spices.
- Wet with the rully and cook over low heat for 40 minutes salt and pepper
- Pass it all in Chinese
- Mix in a blender.
- Let the preparation cool.
- Mix ¾ of the preparation with ¼ of very cold fluid cream.
- Leave to rest in the refrigerator.
- Before serving, shake vigorously.
Preparation time: 20 minutes
Cooking time: 10 minutes
Number of people: 4
4 star rating: 1 review (s
What wine to drink with: Shrimp espuma
My favorite wine for this Rully blanc Cépage Chardonnay recipe:
Temperature between 8 ° and 9 °
Prepare the prawns Sear the prawns Flip the prawns Mix the flesh Very cold siphon