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Shrimp with chayote
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
4 servings
Janaína Rueda
@janainarueda- Ingredients
- Recipe
- Fish broth: fish head1/2 kg
- Water1/2 l
- Onion50 g
- Salmon50 g
- Leek50 g
- Chayote: Chuchus cut into cubes2 unit(s)
- White pepper6 g
- Egg farofa: red onion100 g
- Butter50 g
- Free-range eggs3 unit(s)
- Small producer corn flour150 g
- Parsley5 g
- Chives5 g
- Salt and pepper to taste
- Shrimp: Shrimp800 g
- Salt and white pepper to taste
- Onion50 g
- Garlic5 g
- Fish broth300 g
- Tomato sauce50 g
- Parsley10 g
- Chives10 g
- Salt6 g
- Fish broth: put all the ingredients in a pan and boil for 1 hour.
- Then strain and return to the same pan so that the mixture reduces to 300 thousand.
- Preparation of chayote: cook the chayote in salted water for 2 minutes.
- Farofa preparation: heat a skillet with butter and add the red onion.
- When it starts to brown, add the eggs.
- Add the cornmeal and mix. Finish with parsley and chives.
- Season with salt and pepper to taste.
- Shrimp preparation: season the shrimp with salt and white pepper. Reserve.
- Heat a pan and add the onion and garlic until lightly browned.
- Add the fish stock and tomato sauce.
- Add the shrimp and let it boil for 1 minute and a half.
- Finish with parsley, chives and pout pepper.
- Serve with chayote, white rice and egg farofa.
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