Description
The Concierge of our house, of Spanish origin, Manuel Mantes, every year on new year's eve arranges "a party of neighbors": a small friendly reception, where new residents get acquainted with old and socialize in a relaxed atmosphere. Manuel and his wife Maria cook different dishes and, of course, much of Spanish cuisine. Among those this salad that I love all the tenants! This time I could not resist and elicited the recipe. By coincidence, one of my favorite writers (by the way, Hispanic), Julio Cortazar, is the novel "the Book of Manuel". I think that all of the above gives good reason to call this dish exactly.
Ingredients
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Shrimp
300 g
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Onion
1 piece
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Cilantro
1 coup
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Lemon juice
5 Tbsp
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Ketchup
150 ml
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Banana
1 piece
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Vegetable oil
80 ml
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Salt
Cooking
Finely chop the onion and fill it with hot salted water (not boiling water!) and leave for 20 minutes.
Meanwhile, make shrimp. For this dish you can use regular small frozen shrimp, cook them and peel (if in armour). But I would recommend taking a marinated shrimp that is already peeled, cooked and drenched in a marinade (such as in the photo).
Remove shrimp from marinade, add to it chopped coriander and pour lemon juice.
Squeeze the onions from the excess water and add it to the shrimp. Dressed with tomato ketchup and mix thoroughly. Additional salt and pepper not required. Cover the bowl with film and leave to infuse in the refrigerator for 2-3 hours.
And while we'll have the "flavor" of this dish - banana chips! They have to strictly take a certain kind of banana for frying. The peel is green, very hard and rough, and the flesh, in contrast to the usual bananas, hard. Bananas are not eaten raw. In this case, the variety is called "plátano". Their fruits are green or red skin and starchy, hard and savory flesh. If this variety cannot be found, it is better to buy ready-made banana chips. Because trying to cook these chips from the usual bananas will end in guaranteed failure — checked. And unfortunately, in my own experience...
Now, peel the banana and cut it into very thin slices, 1-2 mm thick each.
The pan heats the vegetable oil, adding salt. Fry the sliced bananas until Golden brown.
The finished chips cool on a paper towel to remove excess oil.
Shrimp salad spread in a La carte dishes and served with banana chips which in this case can serve as edible spoons. A pleasant evening in the atmosphere of Sunny Spain!
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