Stuffed smoked Marlin shrimp with goat cheese covered in bacon with a semi sweet chipotle Bechamel sauce, garnished with vegetables and red wine reduction.
Learn more about Roberto Ramírez
Ingredients4 portions
Preparation
Wash and clean shrimp, devein and cut them into butterfly
They are filled with smoked Marlin and goat cheese.
Shrimp is closed and wrapped with bacon.
In a hot pan, fry the shrimp until the bacon is golden brown on all sides.
Put in a dish and bake at 200 ° C for 10 minutes.
On the other hand, melt the butter in a saucepan.
Add the cream, chipotle, chicken broth, 2 teaspoons of sugar and 1 cup of milk.
Correct salt and add pepper to taste.
When the boil is gone, the corn starch is diluted in 1/4 cup of cold milk and added to the mixture.
Move the mixture for at least 3 minutes to thicken avoiding lumps and remove from heat.
On the other hand, in the pan where we fry the shrimp, with the fat that left the bacon, we sauté the mushrooms and red peppers.
Remove the vegetables and add the red wine and 1 teaspoon of sugar.
We let reduce to half of its volume.
On the other hand we put a saucepan with water to boil and add salt.
We slice the broccoli and dip it in the salted water for a few seconds until the green color looks more alive.
We passed the broccoli to a bowl with ice water (with ice).
Drain the broccoli and stir with the mushrooms and peppers.
It is passed to the plated.
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