Spicy shrimp with cream corn congee
By VicentaLakin
Sometimes, the appetite is not good, either rice or pasta, so let's have a special cuisine of corn, shrimp, cream, and spicy spicy, multi-level demand
Recipe Recommendations
- shrimp 500 grams
- polenta 120 grams
- olive oil
- chili sauce 3 tablespoons
- Worcestershire sauce 1 teaspoon
- honey 2 teaspoons
- Canned tomatoes 400 grams
- garlic 2 cloves
- water
- whole milk
- butter 40 grams
- cheddar cheese 30 grams
- parsley 1 bundle
- salt appropriate amount
- black pepper appropriate amount
Steps for Spicy shrimp with cream corn congee
1
a mix of enjoi special primary olive oil, pepper sauce, hot sauce and honey. salted and peppered, then put in shrimp and mixed to the full sauce. sealed with plastic membrane and rinsed in the fridge for at least one hour。
2
The boiler is hot in the middle of the fire, pours into the shrimp, boils for two to four minutes, turns pink and turns off the fire。
3
And pour shrimp with the boiling water into the bowl, and then into the boiler a tomato can, garlic and salt. When it's hot, turn off the fire, pour the shrimp back into the pot and put a lid on it, and make corn congee。
4
Make corn congee: boil water with milk; salt. Gradually pouring corn congee into it and mixing it. Turn off the fire and continue to mix for three to five minutes until the corn porridge becomes thicker. The fire was shut down and the butter, cheese, salt and black pepper were mixed for the taste. When you're enjoying it, you pour a bowl of corn congee on the plate, then you pour spicy shrimp, and then you put an oak on it。Spicy shrimp with cream corn congee Make Tips
The pickled shrimp meat is a fairly sophisticated process, which is usually prepared in advance. Of course, if it's a shrimp, it's more delicious. 2. The overall taste of this dish is clear, with all the tastes of sweet, salty, perfumed, spicy, etc., adapted to their own taste habits. Of course, it's in response to this rich sense of taste that such a combination exists. 3 and Western is usually more demanding for olive oil, as we often choose soybean oil, peanut oil, etc. The olive oil used for pickled shrimp meat must be lightened, otherwise, for too long, the smell will penetrate and not remain on the surface like salad。