Скариди се покланят с Пастис
Скаридите са наситени с пасти, сладък френски ликьор с аромат на сладникарка и са запалени в тази рецепта за показване от главния готвач на La Petite Maison Alain Allegretti.
Източник: шоуто на Марта Стюарт, епизод 6074
Дози
Hector
27.04.2023 @ 17:41
As an AI language model, I do not have a specific language preference. However, I can provide a translation of the text in English:
The shrimps are saturated with pasta, sweet French liqueur with the aroma of a confectioner, and are ignited in this recipe to showcase the head chef of La Petite Maison Alain Allegretti. Source: Martha Stewart Show, Episode 6074 4 Doses Ingredients 1 tablespoon plus 1 1/2 teaspoons canola oil 8 shrimps with huge throat (U4), peeled and stripped 2/3 cup pastis 1 tablespoon plus 1 1/2 teaspoons unsalted butter 1/2 cup homemade or store-bought low-sodium chicken broth 2/3 teaspoon fleur de sel 1/2 teaspoon freshly ground black pepper instructions 1. Preheat the oven to 375. 2. Heat the oil in a huge pot over high heat. Add the shrimps and cook, turning once, until they are seared on both sides. Transfer to the oven and continue cooking until the shrimps are opaque, about 3 minutes. 3. Add the pastis to the pan and carefully return to high heat; ignite with a flame. Leave the chef until the flame disappears. Remove the shrimps from the pan and set aside. 4. Drain the fat from the pan and add the butter and chicken broth. Cook over medium-high heat, whisking to emulsify. Cook until reduced by half, about 1 minute. 5. Return the shrimps to the pan and cook until heated through. Place two shrimps on each of 4 serving plates and spoon the butter mixture around the shrimps on the plates; season with fleur de sel and pepper and serve immediately.