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Holidays arrive and families bring out their best recipes to share and entertain guests. The vitel toné may be that food that is made only for this occasion and for the rest of the 355 days of the year it does not appear on the gastronomic map.But we're not here to talk about vitel toné, but to bring you t res recipes with seafood and break with the schemes of Christmas culinary art.
For this first dish - whose proportions are for four people - we need 24 clean shrimp tails, two boiled eggs, one large avocado, four lettuce leaves, three quarters of mayonnaise, three tablespoons of kétchup, three tablespoons of orange juice, salt and pepper to taste. Oh... and drinks, for a better presentation of the recipe.
We start by bringing to a boil water in a saucepan and, when it reaches the boiling point, pour the prawns and let boil for about three minutes. Then we strain and immerse them in water with ice cubes for a few seconds and let them drain.
Meanwhile, we put together a salsita with mayonnaise, ketchup and orange juice and that mixture is seasoned with salt and pepper. Separate from this preparation, cut the avocado into cubes and chop the boiled egg
All ready, we put the lettuce leaf as a floor, add avocado and egg, continue with the prawns and close covering the preparation with ketchup mayonnaise sauce and orange juice.
There is no doubt that rabas are one of the most popular dishes of sea cuisine, but here we bring you a variant: instead of eating them battered, we go with a variant.
For this, the preparation should be a day earlier, and we need about 400 grams of tenderized rabas 400 grams, two girls onions, three cloves of garlic, 200 grams of carrots, 200 grams of celery, half a liter of white wine, a quarter liter of vinegar; and oil, salt and pepper to taste.
We start cooking the rabas for half an hour until they are tender. Then, in a saucepan we proceed to saute the onion cut into julienne for a few minutes and then add garlic cloves, carrots and celery.
Add white wine, vinegar and oil and season with salt and pepper. Stir and continue cooking until it breaks boil, there we lower the heat and add the tail.
Once the vegetables are cooked, turn off the heat and let cool. The preparation should be packed in a container and put in the refrigerator for a day, and to suck your fingers.
We close this first delivery of Christmas recipes with mussels in green sauce , for which we need a kilo of fresh mussels, a branch of parsley, two cloves of garlic, 100 cubic centimeters of white wine, two tablespoons of flour, olive oil and just under a quarter of a liter of water -má s or less 225 milliliters.
With all the ingredients ready, we wash the mussels and remove the beards by pulling them towards the curved part of the shell with the help of a knife.
We put three tablespoons of olive oil in a frying pan and put it on the fire. When it is hot, we pour the chopped garlic, not letting them take color. Then add the flour, mix and add the white wine to cook for a minute over high heat.
Then add the water and parsley, mixing until the sauce is a little thick. In that sauce we put the mussels and cook until they have completely opened. Stir the pan until the sauce is tied and the mussels impregnated with it.
Dare to try something new this Christmas and surprise everyone with seafood!
Publication Date: 24/12/2020
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