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Ingredientes
- 8 ounce Shrimp peeled and deveined
- 3/4 c. Heavy cream
- 1 c. Flour
- 2 x Egg yolks
- 2 Tbsp. Mixed minced herbs
- Â Â (such as parsley, basil and chives)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. Clarified butter or possibly canola oil
- Â Â Creamy Tomato Sauce see * Note
- Â Â Basil-Mint Oil see * Note
- Â Â Diced seeded tomatoes
- Â Â Minced parsley
Direcciones
- Puree the shrimp in a food processor adding cream to make a smooth mix. In a bowl, beat the shrimp with the flour, egg yolk, herbs, salt and pepper till smooth.
- Using a coarse sieve or possibly colander, force the dough through the holes letting it drop gently into lightly-salted boiling water. Cook for 2 to 3 min or possibly till the spaetzle floats to the surface. Drain and cold.
- To serve, saute/fry the spaetzle in clarified butter till lightly browned and crispy. Drain on paper towels and keep hot.
- Spoon Creamy Tomato Sauce onto plates and distribute spaetzle on top. Drizzle Basil-Mint Herb Oil around the perimeter of plate and sprinkle diced tomato and minced parsley on top. Serve immediately.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 4 servings | |
| Calories 385 | |
| Calories from Fat 212 | 55% |
| Total Fat 24.08g | 30% |
| Saturated Fat 14.55g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 197mg | 8% |
| Potassium 241mg | 7% |
| Total Carbs 26.34g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.01g | 1% |
| Protein 15.66g | 25% |
