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Shrimp in pink sauce (Gamberetti in salsa rosa)
Servings: 4 people
Time: 30 minutes
400 g of shrimp
80 g of mayonnaise
40 g of ketchup
8 leaves of radicchio
1 stalk of celery
1 teaspoon extra virgin olive oil
1 teaspoon of apple cider vinegar
The shrimp in pink sauce are a classic appetizer, easy and quick to prepare. Their delicate accords with all tastes. Excellent in every occasion, from lunch to dinner, not forgetting the appetizer!
Thoroughly wash the carrot, parsley and celery, sliced the first two. Later, peeled and sliced onion.
Then get yourself a pot, in which you place all the vegetables that you have prepared, a teaspoon of cider vinegar and a pinch of salt, then fill the pot of water for up to about half the height. Put the pot on the stove over medium heat. Thoroughly rinse the shrimp and the pan when the water boils, throw them inside and let it boil for about five minutes. Drain and let cool; when they are warm, with the help of a knife, remove the black area that lies on their back. Season with a teaspoon of extra virgin olive oil and the juice of half a lemon.
Then gently wash and dry the four leaves of radicchio and place them in four different cups.
In a bowl, place the mayonnaise, ketchup and a few drops of cognac, mix together and put it with the shrimp and continue to dress the crustaceans gently. Finally, arrange the shrimp in pink sauce into four small bowls and serve a few minutes after leaving them in the fridge.
The shrimp in pink sauce, once prepared, can be stored in the refrigerator for two days at most, only if placed in a sealed glass container.
Ideas and variations:
If you prefer a slightly stronger flavor, you can add to the sauce, sprinkle with pepper.
However, if you want to enjoy a more delicate flavor, use the mayonnaise with yogurt!
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