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| foto da Flickriver.com |
INGREDIENTI PER 4 PERSONE:
600 gr gamberetti
2 foglie alloro
1 rametto maggiorana
1 mazzetto prezzemolo
pepe in grani e in polvere
2 tuorli di uova sode
olio e succo di 1/2 limone
2 cucchiai cognac
1 cucchiaio di ketchup
2 cucchiai panna
4 belle foglie di lattuga
Lavate le erbe aromatiche e mettetele in una garza ben chiusa dentro un pentolino con acqua fredda leggermente salata: quando l'acqua bollirà aggiungete qualche granello di pepe e dopo un paio di minuti introducete i gamberetti. Fate cuocere pochissimo... proprio un tuffo e come i gamberetti diventano chiari, scolateli immediatamente!!! Fate raffreddare e intanto in una terrina lavorate i tuorli con il pepe macinato e un pizzico di sale; unite poi 4 cucchiai di olio, il succo di limone sino a che il composto non avrà il composto di una crema. Aggiungete il ketchup, il cognac e la panna. Lavate le foglie di lattuga avendo cura di non romperle, che userete per foderare delle coppette: disponete dentro ciascuna foglia i gamberetti e ricoprite con un cucchiaio generoso di salsa cocktail. Meglio lasciare riposare in frigo un pochino prima di servire.
Questo cocktail può essere servito anche dentro i vol-au-vent (anche se meno di moda) oppure dentro i cucchiai di ceramica se volete essere più di tendenza.... Se volete servirli come finger-food, potreste disporre un pochino di preparato dentro dei piccoli cartocci realizzati con quadratini di pasta briseè dando la forma di un originale contenitore....
THE SHRIMP COCKTAIL: A great return .....
Photos from Flickriver.com
Alessio, the son of my boyfriend, he is greedy but I still have not had the opportunity to prepare .... shrimp in cocktail sauce, maybe a starter a little retro, but that is coming back into vogue, especially in the catering services, for tasty, easy to prepare, versatile and fresh!
INGREDIENTS FOR 4 PEOPLE:
600 grams shrimp
2 bay leaves
1 sprig marjoram
1 bunch parsley
peppercorns and powder
2 yolks of hard boiled eggs
oil and juice of 1 / 2 lemon
2 tablespoons cognac
1 tablespoon ketchup
2 tablespoons cream
4 beautiful lettuce leaves
Wash the herbs and put them in cheesecloth tightly closed in a saucepanwith lightly salted cold water: when the water boil add a pinch of pepper, andafter a couple of minutes introduce the shrimp. Cook very little ... just as adip and the shrimp become clear, drain them immediately! Let cool andmeanwhile in a bowl the egg yolks with ground pepper and a pinch of salt,then add 4 tablespoons oil, lemon juice until the mixture will be composed of a cream. Add the ketchup, cognac and cream. Wash the lettuce leaves, taking care not to break them, you'll use to line the cups: arrange the shrimpin each leaf and cover with a generous spoonful of cocktail sauce. Better to leave it in the fridge a little before serving.
This cocktail can be served inside vol-au-vent (although less fashionable) or inside the ceramic spoons if you want to be trendy .... If you want to serve asfinger-food, you might have a little bit of preparation into small cones made with squares of dough crust giving the form of an original container ....
Photos from Flickriver.com
Alessio, the son of my boyfriend, he is greedy but I still have not had the opportunity to prepare .... shrimp in cocktail sauce, maybe a starter a little retro, but that is coming back into vogue, especially in the catering services, for tasty, easy to prepare, versatile and fresh!
INGREDIENTS FOR 4 PEOPLE:
600 grams shrimp
2 bay leaves
1 sprig marjoram
1 bunch parsley
peppercorns and powder
2 yolks of hard boiled eggs
oil and juice of 1 / 2 lemon
2 tablespoons cognac
1 tablespoon ketchup
2 tablespoons cream
4 beautiful lettuce leaves
Wash the herbs and put them in cheesecloth tightly closed in a saucepanwith lightly salted cold water: when the water boil add a pinch of pepper, andafter a couple of minutes introduce the shrimp. Cook very little ... just as adip and the shrimp become clear, drain them immediately! Let cool andmeanwhile in a bowl the egg yolks with ground pepper and a pinch of salt,then add 4 tablespoons oil, lemon juice until the mixture will be composed of a cream. Add the ketchup, cognac and cream. Wash the lettuce leaves, taking care not to break them, you'll use to line the cups: arrange the shrimpin each leaf and cover with a generous spoonful of cocktail sauce. Better to leave it in the fridge a little before serving.
This cocktail can be served inside vol-au-vent (although less fashionable) or inside the ceramic spoons if you want to be trendy .... If you want to serve asfinger-food, you might have a little bit of preparation into small cones made with squares of dough crust giving the form of an original container ....
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