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Cris's Shrimp Escondidinho
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
8 servings
Cristina Rodrigues
@bromeliarj- Ingredients
- Recipe
- Clean shrimp800 g
- Tomato4 unit(s)
- Red pepper1 unit(s)
- Yellow pepper1 unit(s)
- Onion2 unit(s)
- Olive oil8 tablespoon
- Parsley1/2 unit(s)
- Colorau2 teaspoon
- Coconut milk300 ml
- Butter2 tablespoon
- Wheat flour2 tablespoon
- English Potato800 g
- Milk400 ml
- Salt and Pepper to taste
- Mozzarella300 g
- Grated Parmesan100 g
- Cook the potatoes in a large pot until soft and mash the potatoes and mix with half the butter, milk and salt over low heat. When well mixed, turn off the heat and set aside.
- Roughly chop the vegetables and sauté in a medium saucepan until soft. Add the paprika, salt, pepper and coconut milk. Process in blender. Break apart.
- In the heated medium pan, mix half the butter and the flour. When foaming, add the cream from the blender. Mix well, turn off the heat.
- Sauté the prawns with the crushed garlic in the oil in the skillet. Remove from heat as soon as the shrimp changes color. Add the prawns to the previously prepared sauce.
- Place the sauce with the shrimp in the refractory. Then cover with the mozzarella. Then carefully spread the mashed potatoes over the mozzarella. If desired, garnish with some prawns and sprinkle with grated Parmesan. Place in the oven to brown.
- Here at home as there are only 2 of us, I make half a recipe.
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