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Vegetable saute with shrimp

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How to cook Shrimp Sauté in 70 min. for 4 servings?

Recipe photo with step by step instructions and a list of ingredients.

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    70 minutes
  • 11 product.
  • 4 portions.
  • 1
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  • Cuisine: Spanish
  • Recipe Type: Lunch
  • Type: Soups

  • -> Add to shopping list + Olive oil 2 tablespoons
  • -> Add to shopping list + 1 onion
  • -> Add to shopping list + Sweet pepper & mdash

Ingredients:

  • Onion (2 pieces)
  • Onion - Leek (0.5 pieces)
  • Eggplant (1 piece)
  • Carrot (2 pieces)
  • Zucchini (2 pieces)
  • Bulgarian red pepper (2 pieces)
  • Shrimp (500 grams)
  • Scallop (320 grams)
  • Olive oil
  • Black pepper
  • Celery (3 pieces)
  • Greenery

Step by step cooking:

Defrost scallops and shrimp.

Cut the eggplant and cover it with salt. We cover the eggplants with a film and leave for 30 minutes. This is necessary in order to rid the vegetable of bitterness.

Cut the onions in half rings, and carrots into thin strips.

Large chopped zucchini. Cut celery and bell pepper into strips.

Pour the oil into the stewpan. We spread the carrots and fry until blush, then add the onions and continue to fry.

Rinse the eggplant slices and put in a saucepan. After 5 minutes add sweet pepper, zucchini and celery. Salt and pepper to taste. Mix everything.

We clear the shrimp from the shell and cut the scallops into two parts. Add to vegetables.

If necessary, add more salt and pepper. Pour the wine, close the lid and simmer for 5 minutes. Add greens.

For the recipe you will need:

  • 2 tablespoons of olive oil
  • 1 large onion, chop finely
  • 2 medium red sweet peppers, seedless thinly chopped
  • 350 g potatoes diced
  • 350 g frozen sweet corn kernels
  • 1 bay leaf
  • 1/2 teaspoon dried marjoram or oregano marjoram - perennial herbaceous plant of the labiate family. Marjoram has a steady spicy aroma and slightly. "href =" / dictionary / 204 / majoran.shtml ">
  • 1/8 teaspoon ground or grated nutmeg
  • 425 ml milk powder black pepper black pepper - is the fruit of a climbing bush. Pepper is used for soups, gravy, sauces, vegetables. "href =" / dictionary / 215 / chernyj_perec.shtml ">
  • 450 g raw shrimp, clear of shell and spinal veins
  • 150 ml nonfat cream sprigs of fresh marjoram or oregano to decorate marjoram - perennial herbaceous plant of the labiate family. Marjoram has a steady spicy aroma and slightly. "href =" / dictionary / 204 / majoran.shtml ">

Ingredients for Sauté Seafood:

  • Shrimp (large) - 8 pcs.
  • Scallop - 8 pcs.
  • Octopus (small) - 8 pcs.
  • Cuttlefish (or small squids) - 8 pcs.
  • Mussels - 200 g
  • Tomatoes in their own juice - 400 g
  • Dry white wine - 150 ml
  • Onions - 1 pc.
  • Garlic (prongs) - 2 pcs.
  • Spices (oregano, thyme, marjoram, rosemary)
  • Corn starch - 1 tbsp. l
  • Butter - 100 g

Time for preparing: 30 minutes

Servings Per Container: 4

Recipe "Sauté seafood":

Thaw seafood, wash and dry.

Finely chop the onion, squeeze the garlic.

Fry the onion and garlic in butter until golden brown.

Next, pour the tomatoes into the actual juice and wine. Extinguish all 10 minutes over medium heat. Pour seafood into the pan, simmer for 5-7 minutes.

Dry herbs mixed with a spoonful of corn starch and salt. Pour a mixture of herbs with starch and quickly stir.

Sprinkle the finished dish with chopped parsley and pepper.
Such a sauté is necessarily served in a pan. And always with tasty and fresh croutons!

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Recipe:

To make Shrimp Sauté with sweet corn and red pepper is necessary.

The main ingredients of this stew are fish or seafood, and the name sauté comes from chaudiere, i.e. "stewpan", dishes in which the French immigrants to the southern states of America cooked themselves thick soups.

Heat the olive oil in a large saucepan and bring the onion in it until soft, without browning it.

Add pepper, potatoes, sweet corn, bay leaf, marjoram or oregano and nutmeg. Pour in the broth and bring to a boil. Reduce the heat to moderate, cover and simmer the potatoes.

Pour in milk, pepper. Bring the soup back to a boil and put the shrimp in it. Cook for 3-5 minutes over moderate heat until the shrimp is pink and cooked.

Remove the bay leaf and pour in the cream, then warm for 23 minutes, making sure that the soup does not boil. Serve with brackish biscuits.

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Comments and reviews

February 26, 2018 lila piskaridze #

March 16, 2017 mazziadri #

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March 15, 2015 XEivaX #

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September 19, 2014 duet #

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September 14, 2014 chudo #

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September 15, 2014 Sugar #

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September 13, 2014 asesia2007 #

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September 12, 2014 skyfuntik #

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September 12, 2014 Lalich #

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