"Shrimp Phoenix" with mozzarella and pesto
460 30 минут 4 порции
Like, I'm already intrigued... :-) Today I'm going to surprise you and maybe even scare. It turns out that shrimp is not only in the sea there. It turns out... you go... I think everyone here will be interested...:-)
Ingredients for "Shrimp Phoenix" with mozzarella and pesto
- Shrimp - 8 PCs
- Mozzarella - 1 piece
- Basil - 30 PCs
- Olive oil - 4 tbsp
- Pine nuts - 1 tbsp
- Pepper white
Step by step instruction of cooking "Shrimp Phoenix" with mozzarella and pesto
Shrimp for this recipe should take large to a visual impression of this dish was significant. You can use ready-cooked shrimp, you can boil them yourself.
Put them into boiling salted water and cook for about 10 minutes. To get and cool.
To prepare Basil pesto and pine nuts.
Put the Basil leaves in the blender together with pine nuts, a few grains of salt and 4 tbsp olive oil. Grind until then, until the walnuts and Basil blended perfectly, then test and, if necessary, add more olive oil to your taste.
Clean shrimp, remove heads and tails, which will then be used, and a shell that can be discarded.
To pull and very carefully pull the intestinal thread. If shrimp are broken, then make the back cut and remove thread.
You also need to remove other unwanted parts, which usually remain inside. Weigh the shrimp.
Mozzarella cut into slices.
You can now begin to rebuild shrimp. Form of shrimp-curd crustaceans the body of the shrimp, put the head, the tail, the rest according to your desire, and my imagination went wild vengeance.
And so to reconstruct all the shrimp, put portions on plates. Try not to make too much movement that can damage your composition.
A little sprinkle with the red salt. Pour shrimp pesto on the plate, too - for color harmony, you can then add a bar-zigzag olive oil and "powder" shrimp white pepper. These "reconstructed" shrimp I had cooked a side dish
- salad of tomatoes, diced and seasoned with salt (not red Hawaiian), pepper and olive oil.