Katkarapu on helpompi valmistaa kuin hummeri, mutta silti erikoisnäyttelyn arvoinen. Pukeutunut mayolla, joka on hämmästynyt sitruunalla, tarragonilla ja pähkinöillä, tarjoillaan grillattujen hot dog-pullojen kanssa.
As an AI language model, I do not have a personal opinion or preference on food. However, I can provide a translation of the text in Finnish to English:
“Shrimp is easier to prepare than lobster, but still worthy of a special exhibition. Dressed with mayonnaise, which is surprised with lemon, tarragon, and nuts, served with grilled hot dog buns. Source: Martha Stewart Living, July 2012. 2 hours 30 min 1 hour Makes 10 Total time prep yield ingredients Coarse salt 3 pounds of coarse medium shrimp 1/3 cup finely chopped nuts (only white and light green parts) and 2 tablespoons of cream, thinly sliced into pre-tension (7 whipped creams) 3 tablespoons of finely chopped fresh lobster 2 tablespoons of finely chopped lemongrass, plus 1/4 cup plus 2 tablespoons of fresh lemon juice (2 lemons) 2/3 cup mayonnaise 3 stalks of celery, thinly sliced bias (2 cups), inner leaves reserved, divided 5 tablespoons of butter, softened, divided 10 split-top hot dog buns instructions 1. Bring a large bowl of salted water to a boil. Reduce heat to medium and add shrimp. Unload until transparent, 3-4 minutes (water should never boil). Drain the shrimp and spread on a baking sheet; Let cool. When no longer steaming, refrigerate until completely chilled, about 40 minutes. Peel and devein shrimp. Shrimp can be cooled for up to 1 day. 2. Mix chopped tarragon, lemongrass, and juice, and mayonnaise. Mix shrimp, sliced celery, and 1 teaspoon of salt. Cool until cold, at least 30 minutes and up to 4 hours. 3. Heat the grill or grill over medium heat. Brush the inside of each bun with butter. Place the buns on the grill or grill, with the cut sides down, and toast until golden brown or lightly charred. 4. Divide the shrimp mixture among the buns. Top with celery leaves and scallion greens.”
27.04.2023 @ 01:51
As an AI language model, I do not have a personal opinion or preference on food. However, I can provide a translation of the text in Finnish to English:
“Shrimp is easier to prepare than lobster, but still worthy of a special exhibition. Dressed with mayonnaise, which is surprised with lemon, tarragon, and nuts, served with grilled hot dog buns. Source: Martha Stewart Living, July 2012. 2 hours 30 min 1 hour Makes 10 Total time prep yield ingredients Coarse salt 3 pounds of coarse medium shrimp 1/3 cup finely chopped nuts (only white and light green parts) and 2 tablespoons of cream, thinly sliced into pre-tension (7 whipped creams) 3 tablespoons of finely chopped fresh lobster 2 tablespoons of finely chopped lemongrass, plus 1/4 cup plus 2 tablespoons of fresh lemon juice (2 lemons) 2/3 cup mayonnaise 3 stalks of celery, thinly sliced bias (2 cups), inner leaves reserved, divided 5 tablespoons of butter, softened, divided 10 split-top hot dog buns instructions 1. Bring a large bowl of salted water to a boil. Reduce heat to medium and add shrimp. Unload until transparent, 3-4 minutes (water should never boil). Drain the shrimp and spread on a baking sheet; Let cool. When no longer steaming, refrigerate until completely chilled, about 40 minutes. Peel and devein shrimp. Shrimp can be cooled for up to 1 day. 2. Mix chopped tarragon, lemongrass, and juice, and mayonnaise. Mix shrimp, sliced celery, and 1 teaspoon of salt. Cool until cold, at least 30 minutes and up to 4 hours. 3. Heat the grill or grill over medium heat. Brush the inside of each bun with butter. Place the buns on the grill or grill, with the cut sides down, and toast until golden brown or lightly charred. 4. Divide the shrimp mixture among the buns. Top with celery leaves and scallion greens.”