Cooking shrimps

Your recipes! Have a favourite, personal recipe with our products? E-mail us now for publication on our website! Our fish products: Salmon Tuna Ventresca Mackerel Anchovies Herrings Sardines Cod Stockfish Blue fish Shrimps Crab Scallops Our vegetable products: Green olives Black olives Asparagus Palmitos Home \| Info Recipes \| Products Company \| E-mail		Burma style shrimp salad Preparation time: 15 minutes Cooking time: 10 minutes Ingredients for 4 servings: 400 grams shelled shrimp One shallot, minced Three cups boiling water Three teaspoons lemon juice One pinch red pepper powder Salt Preparation Cook the shelled shrimp to cook in three cups of boiling hot and slightly salted water for about ten minutes. Drain them, let them cool and then cut them into small pieces. Place the pieces in a salad bowl together with the minced shallot, the pepper powder, salt and lemon juice. Mix well and serve immediately. If you wish you can replace the shallot with the same quantity of fresh small onions, chopped. Although the original recipe does not call for it, this salad is quite nicely completed with a bit of oil. You can also use this mixture to prepare small canapés to accompany cocktails or apéritifs. Enjoy! Shrimp soufflé Preparation time: 20 minutes Cooking time: 35 minutes Ingredients for 4 servings: 400 grams shrimp litre thick béchamel sauce Two eggs Salt Butter for pan Preparation Wash the shrimp and boil them in their shell in a pan, covered with slightly salted water, for about ten minutes on high heat. Drain them, let them cool and shell them. Pound the muscles in the mortar, dilute the mince with a bit of cooking water and filter. Mince three quarters of the shrimp tails in a blender together with a bit of the liquid prepared, and cut the remaining shrimp into small pieces. Place everything in a bowl and add the rest of the liquid (in total, 1/3 of a glass). While mixing, add the béchamel sauce and, one at a time, the egg yolks. Beat the egg whites into a stiff froth and add this to the mixture, blending carefully. Butter a soufflé dish, pour in the mixture and allow to cook for 25-30 minutes in a preheated oven (180°C) until the soufflé is well puffed up. Remove from the oven and serve immediately in its dish. This soufflé can be prepared using other kinds of crustaceans, or with canned crab meat. Enjoy! Our shrimps Product info
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