Shrimps with carrot and zucchini cream in parmesan basket
View in original language
Freshly grated Parmesan cheese (PER BASKET)
Clean, shelled small shrimp
Unpeeled zucchini, steamed
Carrots, peeled, steamed
Extra virgin olive oil
medium chopped onion
Minced Garlic Clove
Cream cheese (ex.: Catupiry)
Salt, pepper and nutmeg
Season the prawns with lemon, paprika, chili and salt to taste. Leave to marinate while preparing the baskets.
In a non-stick skillet and over low heat, make a circle with the Parmesan cheese, always placing small portions in the center and flattening. When the size is a little larger than a palm and the edges are golden, turn the side.
Tip a glass and place the still hot cheese sheet on it to shape the basket. Apply a little pressure with protected hands if you need to. You can also use a cupcake mold and apply pressure with a cup for molding.
Blend the zucchini, carrots and milk in a blender.
Saute onion in butter and oil. When it becomes transparent, add the garlic.
Add the shrimp marinade and sauté a little.
Add the zucchini and carrot cream passing through a sieve and stir well.
Put the cream cheese and homogenize everything.
Season everything with salt, pepper and nutmeg.
Wait for the cream to warm/cool and only put it in the basket when serving, so it doesn't lose its crunch. Finish with chopped fresh parsley and grilled shrimp. Serve immediately.
Did you like this recipe?