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Wash and peel the shrimp, reserve the tails and shells. Chop the shrimp and reserve. Put the vegetables with 25 gr. of butter in a saucepan and cook 10 minutes.
Add the shrimp tails and shrimp casings, stir 2 minutes, put beer and boil for 12 minutes. Pass everything through a sieve and reserve the broth obtained.
To make the pasta: Separate the whites from the yolks. Reserve. Put the grenetina in a small saucepan with 2 tablespoons of cold water to sponge.
Melt the rest of the butter, put the flour to move and let cook for 2 minutes, add the broth and the yolks and do not stop moving all the time (to avoid cooking the yolks) with wooden spoon, add the grenetina and cook 2 more minutes. Add milk and cream.
Lower the heat, add the shrimp and nutmeg. Remove from heat and add lemon juice, salt and pepper. It must be thick.
Put the pasta in a 2 cm thick dish and refrigerate overnight. The next day put the whites in a deep dish and in another deep dish the ground bread.
Heat the oil in a pan. Form small balls with the pasta that we refrigerate, pass quickly through the egg whites, then crush bread and fry until golden brown.
Take them out and put them on a plate covered with kitchen napkins so that they absorb the excess oil. They are served hot.
PRESENTATION
You can sprinkle some chopped parsley and stick with chopsticks.
TIPS
Serve hot.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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Ratings(3)
Alejandra Zuñiga
07/07/2019 14:20:51
Están bien me gusta
Anonymous
23/05/2013 15:01:02
a mi me encantaron
me gustan
Dalia Mirella Quilca Fierro
26/03/2013 17:36:31
Estan demaciado lindos
y se ven muy buenos
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