Sautéed shrimps with Holy Ginger, apricot and potato cream

Sautéed shrimps with Holy Ginger, apricot and potato cream

Recipe by chef Charis Bonanos

Ingredients (2 portions):

• 6 shrimps No 3
• 100 ml Holy Ginger
• 300 ml heavy cream
• 4 medium size apricots
• 1 potato
• 1 lemon grass
• butter
• olive oil
• garlic
• half an onion
• parsley
• basil
• sweet paprika
• salt
• pepper
• tsipouro

Instructions:

Sauté the apricots and the potato in a wok at mild heat, along with the onion the garlic and the broth.
Add heavy cream and Holy Ginger. Boil until soften. Put the mix in a blender, adding the spices, and blend until get the desired texture.
Then, add the butter and the herbs and blend again until you have a cream of this.
Strain the cream with a sieve. Sauté the shrimps in a pan for about 20 seconds, both sides.
Add salt, pepper and sweet paprika.