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Curcuma indian shrimps and sautés vegetables

Mains, Fish, Seafood & Shellfish

Sautés shrimp with spices and pan sired vegetables with fresh herbs.


Recipe for 4 persons

For the shrimps

32 Unit(s)
Peeled medium shrimps
250 Ml
35% cooking cream
2 Unit(s)
15 Ml
4 Unit(s)
French shallot
1 Unit(s)
Jalapeno pepper
5 Ml
5 Ml
10 Ml
Brown sugar
10 Ml
Sesame seeds
10 Ml
Black sesame seeds

For the vegetables

1 Unit(s)
1 Unit(s)
Yellow zucchini
1 Unit(s)
Red onion
2 Unit(s)
Italian tomatoes
6 Sprig(s)
Fresh cilantro
6 Sprig(s)
  • Olive oil
  • Salt and pepper

Preparation time: 20.00 min

  • For the preparations
    Chop the garlic, dice the shallots, empty and dice the chili.Cut the zucchini in small stripes, mince the red onion, empty and cut in stripes the tomatoes.Chop the mint and the cilantro.Roast the sesame in the oven.
  • For the shrimps
    In a pan, sweat the garlic, the shallots, the chili, the paprika and the curcuma in some oliv oil and the butter.Sauté the shrimps in the mix for 2 to 3 minutes. Add the cassonade, the cream and let it cook for a few minutes, until the sauce get a little thicker.
  • For the vegetables
    In a hot pan with oliv oil sauter the vegetables 4 to 5 minutes, add some salt and Pepper, remove from the stove and add the fresh herbs by mixing it well.
  • For the platting
    In a big round plate make a nest with the vegetables in the center of the plate, poor the shrimps and the sauce inside this nest and top it with the sesame seeds.

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