Spicy shrimp with polenta with aromatic herbs
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Preparing shrimp is extremely simple, if you take pink shrimp that are already preferred, the cooking time is extremely short, 1-2 minutes to heat well and wrap in flavors. Peeled shrimp go well in plates with simandico recipes with a certain label, but shrimps cooked in carapace keep the best flavor, have a softer and juicier texture, I personally prefer to eat them as often as I can without peeling.
Put the shrimp in a non-stick pan (wash well beforehand) with a little white wine, a tablespoon of olive oil, plenty of crushed garlic and herbs: I put parsley and basil this time. Leave it on medium heat for 1-2 minutes until it sizzles a little and take it off the heat, add a handful of aromatic herbs and a little hot pepper paste. I served them with a polenta made with aromatic herbs: basil and parsley and it was great to find the aromas of shrimp and polenta: //retete/mamaliga-cu-patrunjel-si-busuioc-59559.html
If you love seafood you will love this recipe, I wish you great appetite and increase the peeling and tasting of shrimp :)
Buiurdi (from Bucharest)
- Telemea sheep cheese
- olive oil
- herbs ï¿½ it seemed to me that it was oregano and therefore I put that too, but they have all kinds of mixes, including a special one for the girl, so I don't know exactly
Tomatoes and peppers are cut into small pieces.
I used peeled tomatoes from the box, but in summer, when I have good tomatoes, I peel them.
Sprinkle with olive oil, salt, sprinkle with oregano and put in the oven (it also goes in the microwave, but drops better in the oven of the stove). In both cases it lasts about 15-20 minutes.
When they are cooked / baked as you want to call them, please, when they are no longer raw, add the telemea cheese, a crushed part to mix in the sauce, a part cubes of about 2-3 cm.
Put it back in the oven for about 10 minutes. And that 's all
It comes out much better with the Greek feta, because no matter how good our telemeaua from Sibiu is, their feta has a special behavior in the oven, it melts and mixes there in sauces. They make each portion individually in a bowl of earth (clay bowl, in Romanian).
I ate this way, several times, in the summer.
And now, for Easter, probably because it wasn't tomato and pepper season, I was surprised to get something else (and not just once & # 33): a big slice of feta, a slice or two of tomato and a few slices of hot peppers, all wrapped in foil and put in the oven to melt-bake-friendly. Then unfolded the foil, sprinkled with olive oil and oregano and brought to the table, also with foil, on a plate.
Caponata alla Siciliana - pots of Sicilian vegetablesCaponata alla Siciliana - pots of Sicilian vegetables
Caponata alla Siciliana & ndash pots of Sicilian vegetables
- 1 kg eggplant
- 500 g stalks of celery
- 300 g tomatoes
- 300 g onions
- 230 g olives
- 170 g capers, drained well
- 5 tablespoons pine seeds
- 80 ml of vinegar
- 2 tablespoons sugar
- 240 ml tomato sauce (optional)
- fresh basil leaves for decoration (optional)
- salt to taste
Method of preparation
Put the tails of celery & icircn lightly salted water for 5 minutes. Chop them and sauté them in a little oil for a few minutes.
Grow an X on the bottom of each tomato and throw them in boiling water for 30 seconds (to make it easier to peel them). Peel a squash, grate it and chop the tomatoes.
Saute the chopped onion for 5 minutes. When it has become translucent, add the capers, pine seeds and tomatoes.
Let it all cook, stirring occasionally for 15 minutes. Get off the fire.
Meanwhile, chop the eggplants and fry them in another bowl (cut into slices, if you don't have a pan to fit them all in). When the last tranche is ready, put the tomatoes back on the fire, pour over the eggplant and celery.
Pour in the tomato sauce (if you choose to add chicken). Then vinegar and sugar. When the vinegar evaporates, remove the pan from the heat and leave to cool slightly. Serve at room temperature, with extra basil on top.
Bun, beef, 2 pieces beef, Romaine salad, pickles, bacon, onion, cheese sauce, barbeque sauce, french fries
Buns, wagyu beef, bacon, barbeque sauce, cheddar cheese, salad, tomatoes, pickles, red onions. Served with french fries with parmesan and salad mix - 590g
Buns, chicken, cheddar cheese, salad, tomatoes, bacon, red onions, served with french fries with parmesan and barbeque sauce - 500g
Buns, duck strips, roasted peppers, red cabbage, onions, cheese sauce, barbeque sauce, served with french fries - 580g
Bun, zucchini, eggplant, capsicum, onion, tomato, cheese sauce, barbeque sauce, served with french fries - 520g
2 small beef and mutton, 2 small pork, beef and mutton, 2 small pork and beef, 2 small spicy pork and beef served with french fries and 3 types of mustard
Mix cold water with cornstarch, herbs and 3/4 teaspoon of salt in a medium saucepan.
Bring to a boil over medium heat, stirring constantly.
Reduce the flame and continue to stir on the fire with a wooden spoon, until the polenta starts to pull off the edges of the pot, approx. 15-20 minutes.
Add the parmesan and butter and stir until incorporated, then transfer the polenta to the oiled baking tray.
Spread the polenta evenly with a damp silicone spatula.
Cool, without a lid, until set, approx. 45 minutes.
Preheat the resistance of the oven (grill).
Wallpaper a stretched tray with baking paper and grease with oil.
Remove the polenta from the mold and cut it into 16 sticks (approx. 10 x 2.5 cm).
Grease the sticks with oil and place them in the stretched tray, at a distance equal to each other.
Brown them at approx. 10 cm of oven resistance for 15-20 minutes.
300gr. boiled lentils, 300gr. boiled rice, 3 finely chopped onions, 200ml. vegetable soup, 4-5 cloves of crushed garlic, 200gr. tomatoes, 2 tablespoons oil, 2 tablespoons butter, paprika, 1 tablespoon cumin, ground coriander, salt, pepper, finely chopped greens.
4 pcs. of salad, 5-6 cloves of garlic, 200 gr. bacon, 1 teaspoon flour, 4 tablespoons sour cream, 1 tablespoon diluted vinegar, finely chopped dill, salt, pepper