Butter Prawns, Sweet Potato Puree, and Parsley Oil

The butter prawns recipe is a preparation with very few steps and incredible flavor. The dish comes with a sweet potato puree dressed with parsley oil. Butter prawns, sweet potato puree, and parsley oil is the perfect recipe for when you have guests at home.
Ingredients
4
Servings
  • 5 shrimp
  • 1 sweet potato, white
  • 1/4 cups piloncillo , grated
  • 1/4 bunches parsley
  • 2/3 cups olive oil
  • 2 cups unsalted butter
  • 5 cloves garlic
  • 4 teaspoons salt
  • 1 teaspoon ground pepper
  • 2/3 cups cow's milk
  • 1 package edible flower
Preparation
15 mins
20 mins
Low
  • Peel the sweet potato and cook it in a pot with enough water.
  • Clean the prawns, removing the shell while being careful not to detach the tail and head. Insert a toothpick through the tail of the prawn to prevent it from curling when cooked.
  • Season the prawns with salt and pepper.
  • Melt the butter in a pan over low heat. Add the garlic (previously crushed and peeled) to flavor the butter.
  • Place the prawns in the flavored butter to cook them slowly, ensuring that the temperature does not increase. Flip the prawns and check for doneness.
  • Once the sweet potato is very soft, remove it from the heat and mash it in a food processor, gradually adding milk to smooth the mixture. Season with a little of the butter you used to cook the prawns. Season the sweet potato with salt, pepper, and sweeten with piloncillo. If the texture of the sweet potato is too heavy, add a little more milk.
  • Blend the parsley with the olive oil and season with salt and pepper.
  • To serve: take some puree and using a ring mold, place it on a plate, compact it a little, then remove the ring. Remove the toothpick from the prawn and serve it on the plate over the puree. Decorate with organic flowers and frame with the parsley oil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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