Shrimp with potato garnish and sour cream sauce
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We take the shrimp out to thaw (here I don't know if I did well, I read somewhere that the peeled ones should not stay outside for more than 15 minutes, but this after I had them outside for a few hours, but that they should be thawed in water ask, but as I have no idea how to prepare them I did as I thought was right)
We will wash the potatoes and boil them in their skins.
In the meantime we will prepare the sour cream sauce:
Grind the garlic and rub it with a pinch of salt and oil, as in mujdei, then add lemon juice to taste, sour cream and dill, mix and refrigerate until ready to serve.
After they have boiled, but not at all, but enough for the fork to enter them, we take them out and let them cool down a bit, then we peel them and cut them into rounds.
Grease a heat-resistant tray with olive oil, put the potato slices that you season with salt, pepper, paprika and basil and put them in the oven until golden.
We prepare a dressing of crushed garlic, lemon juice, salt and wine, and after the shrimp thawed I boiled them for 3 minutes (it was written on the bag, and I don't know if I was wrong, because from here they started to harden a little), then take them out, let them cool and marinate them for 30 minutes.
Heat 2 tablespoons of oil in a pan, put the shrimp and fry them on both sides for 2 minutes, then add the remaining dressing and leave for 2-3 minutes until the juice decreases.
Serve the shrimp with lemon slices, potatoes and sour cream sauce!
Ps. If you know how to prepare these shelled shrimp, please tell me too .... not another, but I still have a bag in the freezer and I would not want to fail again, in case I change my mind and I will prepare them again: D
How to Make Shrimp and Avocado Salad & # 8211 Best Tips & Tricks
1. How to cook shrimp for salad
There are two ways you can cook shrimp for salad:
- In the pan: Heat the oil in a pan and put the shrimp. Add salt and pepper, chopped garlic and other spices you prefer. Cook for about 2 minutes on each side or until the shrimp turn pink and opaque.
- In the oven: Place the shrimp in a large tray covered with baking paper, add the spices, a little olive oil, salt and pepper, mix the shrimp well and then arrange them in a single layer on the tray. Bake in the oven until pink and opaque, about 8-10 minutes.
Now that you know how to cook shrimp for salad, let's see which dressing suits you best.
2. What dressing to use for the shrimp and avocado salad
I made this avocado and shrimp salad with a very light dressing that can also be used in many other dishes. The recipe is simple: lime juice, olive oil, salt and pepper.
Another dressing that goes well with shrimp salad is the maple syrup sauce I made for this quinoa and vegetable salad recipe:
- 1/4 cup apple cider vinegar
- 1/3 cup olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- sea salt and freshly ground black pepper to taste
I have to mention here that if you make the salad with the second dressing, it will no longer be suitable for the Whole30 diet because it contains maple syrup (we are not allowed sugar in any form, remember?).
Now that you know what kind of dressing to use in the shrimp and avocado salad, let's move on to the next trick.
3. What else can we serve with avocado and shrimp salad
This avocado and shrimp salad is excellent as a main course, but I know it may not be enough for the more greedy gourmets. So here's a great side dish you can serve with this salad: rice with lime and coriander.
This simple and tasty garnish goes perfectly with our salad, but you can also serve it with many other dishes.
All you have to do is cook the rice according to the instructions on the package, then add a handful of finely chopped fresh coriander, lime juice, salt and pepper to taste, then mix well until all ingredients are combined.
Now you know what to serve with shrimp and avocado salad. Let's see how you can adapt this recipe to your tastes.
4. Adapt the shrimp salad recipe to your own tastes
You can replace shrimp with cooked and chopped chicken and it will still fit the Whole30 diet.
In addition, you can use your favorite vegetables and here are some that go well with this shrimp and avocado salad:
You can also add fruits such as diced mango, kiwi or even strawberries.
As you can see, it is very easy to adapt this avocado and shrimp salad recipe to your tastes. But if you want to try another combination (something more "exotic") and you do not know if it fits, do not hesitate to ask me first. I am always willing to help when it comes to cooking.
And now let's see how you can use this shrimp and avocado salad for meal planning.
5. How to make meal planning with avocado and shrimp salad
This shrimp and avocado salad is perfect for meal planning, as are most of my recent recipes.
As I told you before, I am going to make several such recipes that I will put together in a weekly menu plan and post them here (I would be glad to hear your opinion on this ).
If you want to do meal planning with this avocado and shrimp salad, then you need to know some important tricks.
First of all, if you keep the salad in airtight pans, do not add the lime juice and spices until before serving. Otherwise the salad will soften.
If you keep it in mason jars, you can put the olive oil and lime juice first, at the base of the jar. In this case, it is good to place the ingredients in layers, as follows (from bottom to top):
- lime juice
- olive oil
Second, make sure the lettuce leaves are dry so they stay fresh for several days.
You can keep this shrimp and avocado salad in the fridge for up to 3 days and season it right before serving.
That's about it, dear ones. That was all you needed to know before making this shrimp salad. Now comes the most fun part, cooking itself.
And after making this salad, don't forget to take a picture of it and post it on Instagram with the tag @theblondelish.
Also, if you liked this video recipe and want to see more, please subscribe to my Youtube channel.
PASTA WITH CREAMY SHRIMP AND TOMATO SAUCE
If you have already missed the summer, the sun, the sea, then the recipe for pasta with creamy shrimp and tomato sauce it will be everything you want for a quick meal, very easy to prepare and super delicious.
Over time I have prepared pasta with seafood, with shrimp and pepper sauce or pasta salad with seafood and spinach. All have been appreciated by those who have tried them, so this recipe will be to the taste of many of you.
You will notice that I have never used parmesan or other types of cheese in pasta recipes with seafood, for the simple reason that this combination does not work at all.
In order to prepare this recipe, I launched on Instagram the request to propose the ingredients of the future recipe that I was going to prepare with Antonio Di Vaio pasta. My joy was great when I did the random draw. org. The ingredients would be perhaps the most suitable to be transformed into an Italian type recipe, for some durum wheat pasta, made to satisfy the taste of Romanians who want high quality pasta and a competitive price.
For this recipe we need a maximum of 20-25 minutes from the moment we start cleaning the shrimp. If we use some already cleaned, frozen, pre-cooked we will finish even faster. If we use fresh shrimp we must keep in mind that we will lose between 25 and 30% of the initial amount by removing the head and the shell. An important aspect to keep in mind when buying fresh shrimp is that we need to clean them of the black intestine that stretches the entire length of the shrimp, making an incision from the abdomen to the tail with a thin, sharp knife.
I didn't use hot peppers, although it would have worked very well. I'm sorry I didn't buy it, but if you like spicy food, don't hesitate to use one. Heat it at the same time as the onion.
Tomatoes go very well with shrimp. So is parsley.
I don't know Ana, but she chose the ingredients as if she knew what my soul wanted.
I will not hold your attention and let you discover below how to make pasta with shrimp and tomatoes in a very tasty creamy sauce.
250 g Antonio Di Vaio pen paste
150 ml thick tomato juice (passata type)
200 ml sour cream for cooking
Immediately after arranging the ingredients at hand, we put salted water to boil for pasta. I used 2.5 l of water and 20 g of salt.
We clean the shrimp from the carcass, head and intestines. Heat the oil and butter in a pan of the right size.
Meanwhile, the salted water boiled, so let the pasta boil for 8 minutes. They don't need extra time. It must be al-dente, otherwise the pasta does not have the texture and taste we need.
We continue preparing the pasta sauce. Put the shrimp in the pan and cook for about 2 minutes on each side. We don't cook them too much. They change their texture (they become stronger, rubbery). 40-45 seconds before removing them from the pan, add the finely chopped garlic.
Remove the shrimp with garlic from the pan and leave them on a plate to wait. Heat the onion in the remaining oil. Then add the two kinds of tomatoes and sauté for a few seconds (about 30).
Add the tomato sauce, wine, salt, pepper and simmer for about 2 minutes. Remove from the heat and pour the cream for cooking.
Stir until smooth, resulting in a beautiful color of the sauce.
Add the shrimp, parsley and mix lightly. Add the drained pasta in which they boiled, keeping another 100 ml of the juice in which they boiled, and return the pasta with sauce to the heat for a maximum of 1 minute.
Ingredients flavored shrimp with turnip puree garnish
600 g frozen peeled shrimp
2 tablespoons olive oil + a cube of butter (30 g)
1 tablespoon cumin seeds
1 teaspoon ground ginger
1 teaspoon ground coriander
1 large ripe tomato (or a box of 400g chopped tomatoes in tomato juice)
1/2 bunch of fresh parsley
Ingredient mashed turnips
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
1 cup milk (or more, as we want a puree: thicker or softer)
1-2 tablespoons lemon juice
How to get a turnip puree
Like potatoes, turnips are peeled, cut into suitable pieces and boiled in cold salted water for about 20 minutes (until softened).
After boiling, take the turnip pieces with a spatula with holes (to drain the water) and add them to the blender to mix with butter, a cup of milk and 1-2 tablespoons of lemon juice, until a composition is obtained. creamy.
The turnip puree obtained will be transferred to a bowl where it will be seasoned to taste with nutmeg, salt and pepper (if necessary).
It is a simple, healthy and tasty turnip puree.
Ingredients for fresh pasta recipe
- 300g noodle pasta
- 350g fresh shrimp
- 200g sour cream for cooking
- Two cloves of finely chopped garlic
- & frac12 lemon juice
- & frac12 glass of dry white wine
- A little olive oil for cooking shrimp, salt, pepper and turmeric.
- Saffron can also be used instead of turmeric for color.
How do we prepare the recipe for fresh pasta with shrimp?
Clean the shrimp, wash and fry for 3 minutes in olive oil until they change color, turn orange, then add the finely chopped garlic.
Quench with white wine, after about two minutes when the alcohol has been removed from the wine, add sour cream, salt, turmeric pepper and lemon juice.
At the end, add the pasta cooked in salted water and drained well. Boil the pasta according to the instructions on the package.
Serve immediately, hot.
The average grade given by the jury for this recipe is 9.
Recipes with Gina Bradea & raquo Recipes & raquo Fresh pasta with shrimp and sour cream, Italian recipe
If you like it, share it with your friends!
For 4 servings:
4 pieces of sleeping tabs
Salt and pepper to taste
4 tablespoons flour
Spices for fish Fit Up from Karmis
For the sauce:
1 medium onion
5 tablespoons flour
1 tablespoon vegeta (who does not consume, to exclude it, is replaced with salt, according to taste)
4 tablespoons sour cream
For french fries:
Salt to taste
Method of preparation:
We wash the fish pieces, we drain them, then we season them with salt and pepper, to taste.
In a bowl put flour, add the Karmis spice for fish, add the beer and mix until smooth. The composition must be pasty, in order to reach this form, pasta, if necessary we can complete, as the case may be, with beer and / or flour.
We take the sleep fillet piece by piece, we give it by stirring with beer, on both sides and we put the pieces to fry, in a pan with hot oil.
After frying well on both sides, catching a beautiful crust, we take the sleep on a plate in which we put the paper napkins, in order to drain more of the excess oil.
To prepare the sauce, we start by putting in a bowl 500ml of water and a tablespoon of vegeta (who is not used to using vegeta, replace it with salt).
Peel an onion and cut it into small cubes.
In a saucepan, melt the butter, add the onion and let it harden until it becomes glassy.
When the onion is of sufficient quality, add the flour, mix quickly, let the flour brown a little, then pour the vegetable water into the pan. Mix until completely incorporated, then, to obtain a fine sauce, put the blender in the sauce and grind until you get a paste. Let everything simmer for 5 minutes.
After 5 minutes, add the cream, leave it on the fire for another 1-2 minutes, then turn off the food.
Shrimp with potato garnish and sour cream sauce - Recipes
Probably not many of you have tried this combination: baked potatoes and parsnips. In our country, parsnips are used in soups and very little in other dishes. Together with my good friend Diana, we had the opportunity to eat this combination with stuffed chicken and we really liked it. For Diana's sake, I also tried to cook parsley in the oven, because I didn't have any problems with potatoes because it wouldn't come out, and when we visited her at "Oradiaaaaa" we cooked this combination together and it turned out great.
The secret: goose or duck lard.
It is not easy to find in Romania, but if we search we find it. I found at Cora, both duck and goose and it is imported from a Hungarian company, as you will see in the photo.
It's super simple and you need:
potatoes (how many you want)
parsnip (as much as you want - I like f a lot and I put more :))
rat lard this time (but the goose is just as good)
salt and pepper to taste
An extremely tasty version of au gratin potatoes, originally from France, easy to make. Creamy inside, wrapped in a fragrant and crunchy crust, great to make when you want to impress guests with a delicious dish but that does not require too much of you.
Preheat the oven. Grease a non-stick pan with butter.
- Wash, peel and cut the potatoes into round and fairly thin slices (a little thicker than you would cut if you made homemade chips). (You can even slice the potato peeler, it will work faster)
- In a bowl, mix the cream with the milk, crushed garlic and spices. Combine with potatoes.
- Align (as you like, of course) the potatoes in the pre-prepared tray. Sprinkle smoked cheese and Parmesan cheese on top. You can also sprinkle, if you want, a nutmeg powder on top.
- Bake for about 55 minutes. Serve hot.
For lovers of simple and tasty, we have the best wedges.
1. Potatoes : Cut potatoes in 4 or 6 depending on the size, it is preferable to be as even pieces as possible to cook evenly and at the same time. We do not want to have some of the potatoes too made, and another part slightly raw.
2. Add the mix of SPICES, 1 puppy of garlic finely chopped and the two tablespoons of olive oil over potatoes. The oil will form a crispy crust on them, while inside they will remain fragile.
3. The potatoes will be placed in a tray lined with baking paper and will be placed in the preheated oven at 175 degrees. After 25-30 minutes, remove the tray and sprinkle dill over potatoes. Leave the tray in the oven for another 5 minutes until they turn golden. This way the dill will not be raw either, but it will be lightly cooked and its flavor will be preserved.
4. sauce: While the potatoes are cooking, in a saucepan, put sour cream, 1 puppy of garlic, dill, salt, pepper and a chilli powder. Set it aside to blend all the flavors.
4. Chops mushrooms long, onion green and avocado cubes. Now all you have to do is put all the items on the plate. Sit potatoes as a basis, then the vegetables (mushrooms, green onions and avocado), over which he puts cream sauce and cheese laugh. Good appetite and increase in cooking!
Method of preparation
STORCEAG as at SF.GHEORGHE
- Put 2 liters of water with salt and pepper to boil -Cut into small pieces
Oven in the oven with rice garnish
1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.