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Shrimps with carrot and zucchini cream in parmesan basket

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Shrimps with carrot and zucchini cream in parmesan basket


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Tempo de preparo

1 hour(s)


16 servings

Larissa Barbosa

  • Ingredients
  • Recipe
  • Freshly grated Parmesan cheese (PER BASKET)40 g
  • Clean, shelled small shrimp200 g
  • Lemon juice1/2 unit(s)
  • Sweet paprika1/2 teaspoon
  • Chilli Powder1/3 teaspoon
  • Unpeeled zucchini, steamed250 g
  • Carrots, peeled, steamed100 g
  • Milk100 ml
  • Extra virgin olive oil30 g
  • Butter20 g
  • medium chopped onion1/2 unit(s)
  • Minced Garlic Clove1 unit(s)
  • Cream cheese (ex.: Catupiry)150 g
  • Salt, pepper and nutmeg to taste
  1. Season the prawns with lemon, paprika, chili and salt to taste. Leave to marinate while preparing the baskets.
  2. 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.
  3. 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.
  4. Blend the zucchini, carrots and milk in a blender.
  5. Saute onion in butter and oil. When it becomes transparent, add the garlic.
  6. Add the shrimp marinade and sauté a little.
  7. Add the zucchini and carrot cream passing through a sieve and stir well.
  8. Put the cream cheese and homogenize everything.
  9. Season everything with salt, pepper and nutmeg.
  10. 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.

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