Sautéed shrimps with Holy Ginger, apricot and potato cream

Category
Food
About This Project

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.

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