Linguinni con Gamberetti i salsa di arachidi

Linguinni con Gamberetti i salsa di arachidi
 
alt

This recipe was uploaded
by marinho

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • 4 Full hands of shrimp
  • 400 gr. of Linguinni
  • 1 hand of roasted Peanuts
  • 2 garlic cloves,
  • Herbs de Provence
  • Oregano
  • Laurel
  • Paprika
  • Flôr-de-sal
  • Black and white pepper
  • Extra-virgin olive oil
Sauce:
In a mortar crush one garlic clove and one hand full of roasted peanuts. Add some leaves of oregano and herbs de provence in equal quantity (keap crush). Add the olive oil slowly while continuing to crush. Temper with some sands of Flôr-de-sal.

Shrimp:
Scald the shrimp with boiling water for one minute (Leaving them raw). Put the water in a pan. Peel the shrimp and flavour it with Flôr-de-sal, peppers and paprika. In a frying-pan put half the sauce and slightly fry it. Fry the shrimp in this sauce.

Linguinni:
At the water add a smashed garlic clove, one leaf of laurel, a thread of olive oil and sea salt. Place the pan on fire and when boiling add the Linguinni and cook it all dente. Drain the cooking water and add to Linguinni the other half of the sauce surrounding it.

Place the Linguinni in a platte, the shrimp on top and sprinkle a dash of herbs de Provence.

Linguinni con Gamberetti i salsa di arachidi

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by marinho

 
 
This dish came to me as a good combination, a marriage between the taste of the sea, the aroma of herbs from the Mediterranean coast and a hidden and exotic taste brought in times from Brasil.

Method


Sauce:
In a mortar crush one garlic clove and one hand full of roasted peanuts. Add some leaves of oregano and herbs de provence in equal quantity (keap crush). Add the olive oil slowly while continuing to crush. Temper with some sands of Flôr-de-sal.

Shrimp:
Scald the shrimp with boiling water for one minute (Leaving them raw). Put the water in a pan. Peel the shrimp and flavour it with Flôr-de-sal, peppers and paprika. In a frying-pan put half the sauce and slightly fry it. Fry the shrimp in this sauce.

Linguinni:
At the water add a smashed garlic clove, one leaf of laurel, a thread of olive oil and sea salt. Place the pan on fire and when boiling add the Linguinni and cook it all dente. Drain the cooking water and add to Linguinni the other half of the sauce surrounding it.

Place the Linguinni in a platte, the shrimp on top and sprinkle a dash of herbs de Provence.
Show/hide comments

comments powered by Disqus