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Shrimp Stroganoff


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Tempo de preparo

240 min(s)


4 servings

Fernando Salles

  • Ingredients
  • Recipe
  • White shrimp1 kg
  • Fresh champignon100 g
  • Medium tomatoes2 unit(s)
  • Coconut milk1 cup
  • Garlic clove2 unit(s)
  • Half an onion1 unit(s)
  • Ketchup to taste
  • Mustard to taste
  • Cognac for flambé2 tablespoon
  • Garlic, parsley, chives and rosemary to taste
    1. Preparation
    2. While chopping the ingredients, place a thick flat frying pan to heat up.
    3. Chop the garlic, onion, champagne, tomato, garlic, parsley, chives and rosemary
    4. With the frying pan very hot, add a drizzle of olive oil and brown the mushrooms and set aside.
    5. In another pan, add the coconut milk and chopped tomato and let it cook.
    6. In the hot frying pan, add another drizzle of olive oil, the garlic, the onion, when it is almost golden, add the shrimp.
    7. After the shrimp are pink, drain the water that formed and return the frying pan to heat over high heat.
    8. As soon as it is hot, return the drained prawns and add the brandy and flambe.
    9. When the coconut milk boils, season it with salt, ketchup and mustard, add the parsley, chives and rosemary.
    10. When it boils again, add the shrimp and mushrooms.
    11. Add 3 to 4 tablespoons of cream to thicken
    12. Serve with rice

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