Fried shrimp with vegetable and shrimp risotto

It’s not Friday, and yet I decided to cook something meatless. Today at the fishmonger’s it was to buy shrimp and so one day more seafood specialties this week.

Preparation steps

yellow the onion in the heated oil, when it becomes glassy add the chopped onion and parsley, add the champignons cut into leaves, peas, paprika into strips and turn yellow over a high heat
add frozen shrimp and wine
cook for a few more minutes and add the rice, reduce the heat and simmer until the rice is cooked
add sour cream
add fresh shrimp, if desired, and permeate the flavors
dry the fresh shrimp and place them in a frying pan on heated olive oil
frigate in a thin layer, if necessary in 2 times
when the prawns are fried, add prosecco and let the alcohol evaporate for a few more minutes

Serving

Homemade bread, light white wine and today’s lunch is over.

Ingredients

Risotto

0.5 kgfrozen shrimp tails
1onion
frozen peas
1pepper
20 dayschampignons
salt, pepper, onion, parsley
1 dclof white wine
rice
sour cream
a few whole fresh shrimp
olive oil

Frigane prawns

0.5 kgfresh shrimp
1 dclprosecco
olive oil

Arugula and shrimp soup

This soup is a metaphor for any excellent cuisine: a little of a variety of but high-quality ingredients, perfectly combined and prepared in a special way. What an unforgettable taste, and it cannot be attributed only to arugula, or only to shrimp…

Bouillabaisse

Fish soup can be prepared in a variety of ways, both clear and cream. French fish soup bouillabaisse also has a multitude of faces. Although the most famous is the one from Nice, with saffron sauce, each is worth a try.

Canapes with tuna spread

When the famous chef Ivan Pažanin plays with Eva tuna, then creative and healthy canapes are created that seduce with a combination of taste and ingenious presentation.

Ceviche with shrimp

Ceviche, ceviche or seviche, is considered a national specialty of Ecuadorian cuisine that combines the best of the ocean. A quick and easy snack for the summer heat, but also for festive occasions. The recipe was tried and adapted according to the original from The Ecuador Cookbook, by Christi Buchanan and Cesar Franco.

Salad with fennel and shrimp

Aromatic and healthy fennel should serve as a base for a delicious shrimp salad, an elegant and spicy appetizer. Recommendation: cut the fennel, which is otherwise quite firm and tough, into as thin slices as possible!

Seafood salad

Enjoy seafood delicacies all year round. Marinate the roasted leaf fillets and cooked shrimp with a mixture of spices, raisins and pine nuts, and serve with chicory leaves, cucumber slices and grated cheese.

Shrimp and arugula salad

Refresh the fancy salad with arugula and shrimp, a trendy couple for a couple of seasons, with a combination of spices from Twist salad. Display all the beauty of pink, red and green shades in a glass salad bowl.

Shrimp toast

The unusual Chinese dish is served as a warm appetizer, and the exotic combination of onions and shrimp, wine and pepper will blend perfectly with the toasted pieces of bread.

Rosa Cooking