Description
Tiger prawns in a creamy sauce "Sambuca" with gratin of zucchini. The recipe is taken from Nina Niksya, author – Serge Fery! I want to say the shrimp was very tender, and the taste gratins are just gorgeous!
Ingredients
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Zucchini
500 g
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Olive oil
80 g
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Cream
420 g
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Chicken egg
4 piece
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Thyme
0.5 tsp
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Salt
0.5 tsp
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Shrimp
200 g
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Pepper
10 g
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Tomato
10 g
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Liqueur
40 g
Cooking
So, start with cooking gratins, while he was in the oven, work on the shrimp. Cut zucchini in half lengthwise, then slice.
Fry them in olive oil with salt, pepper and thyme.
Put the zucchini in a baking dish so that the layer height was 1.5 cm, I used muffin cups, and any other, and then just cut into portions.
Cream mixed with eggs. Pour into the form. Bake in the oven 50-60 minutes at a temperature of 140C. Remove from oven and let stand for 15 minutes. (I baked about 45 minutes as I used a different form).
Now for the shrimp. Peel shrimps, season with salt and pepper.
Bell pepper and tomatoes into small cubes. (It seemed to me that somehow not enough in the recipe vegetables. I put a little more - about 20 g pepper and 30 g of tomato).
Fry shrimp in hot skillet in olive oil on both sides.
Remove the shrimp to the pan add the peppers, tomatoes and to extinguish.
Pour Sambuca and burn. Look good! (In a pan with almost not should remain liquid).
Pour the cream and boil the mixture until the consistency of sauce.
Put shrimp in pan and bring to a boil. I misted shrimp with lemon! As a big fan of sour :)
Serve with a glass of cold white wine! A nice dinner!
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