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Roberto Ramírez

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Recipe

Stuffed and Wrapped Shrimp with Vegetable Garnish

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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

Ingredients

4 portions
  • 16 shrimps, large or prawns
  • 300 grams smoked marlin, (can be substituted for smoked tuna)
  • 300 grams goat cheese
  • 1 teaspoon paprika
  • 16 strips bacon, or pancreas
  • 1 pinch ground black pepper
  • 2 teaspoons butter
  • 1/2 cups sour cream
  • 1 1/4 cups milk
  • 2 teaspoons chipotle chili, canned processed
  • 3 gallons sugar
  • 1 teaspoon chicken consommé
  • 1 teaspoon cornstarch, cornstarch
  • 1 red pepper, cut in julienne
  • 6 mushrooms, cut into slabs
  • 2 mallets broccoli
  • 1/2 cups Red wine, (Cabernet, Merlot or your favorite)
  • 4 bowls White rice
  • to taste black pepper

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.

PRESENTATION

Enplatado: You put a mount of white rice (optional) to one side settle the shrimp on the plate and bathe with Bechamel sauce, put the vegetables on one side and bathe with wine reduction.

TIPS

If the bacon is very thin or difficult to handle, chopsticks can be used to hold it. Bechamel sauce can be substituted for the preferred one.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Anonymous
12/02/2014 10:07:20
otra vez yo, la receta de camarones rellenos hay un error, 3 GALONES DE AZUCAR??????????
Anonymous
21/12/2012 17:40:08
un buen menu me parece un buen menu completo para estos dias de navidad, facil, rapido y muy rico, los camamrones de cualquier modo son muy buenos y esta receta esta genial, ya les platicare como me salieron, felices fiestas!!!!!

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