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Hungarian shrimp

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

45 min(s)

Porções

6 servings

Téia Lofrano

@teiagastronomia
  • Ingredients
  • Recipe
  • Medium/large pink shrimp, tail cleaned24 unit(s)
  • Potatoes, peeled and cut into 0.5 cm slices4 unit(s)
  • Fresh cream400 ml
  • Butter25 g
  • Extra Virgin Olive Oil to taste
  • Thyme to taste
  • lemon1 unit(s)
  • Turmeric pistils or powder1 teaspoon
  • Minced Garlic1 dessert spoon
  • Sweet paprika2 dessert spoon
  • Spicy paprika1 dessert spoon
  • Salt to taste
  1. Put the saffron on pistils in 1 ladles of hot water and leave for 20 min. (if you use turmeric powder, skip this part)
  2. Cook the potatoes in boiling water with a handful of salt for 8 min (until they are cooked but firm).
  3. While the potatoes cook, season the shrimp with 1 dessert spoon of salt, 1 dessert spoon of sweet paprika and the juice of 1 lemon.
  4. Drain the potatoes (run them under running water to stop the cooking) and season with salt and 1 dessert spoon of sweet paprika.
  5. Heat the butter with a drizzle of olive oil and grill the prawns for 2 minutes on each side. Add the garlic and leave for 30 sec. Add the pre-cooked potatoes, fresh cream, hot paprika and saffron water or turmeric powder.
  6. Stir everything gently and quickly. Turn off the heat, transfer everything to a baking sheet. Sprinkle more sweet and spicy paprika on top. Bake in a preheated oven at 200 degrees for 10 min and finish in the browning function for 5 to 10 min until golden. Finish with thyme. Enjoy your food!!

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