Seared Shrimp with fried Basil and balsamic, cream of corn and cocoa Fund
Portata: Second_course
Difficulty: Easy
Preparation time: 30 min
A rather simple and easy to make recipe that combines several flavors and textures: we have the sweet corn and fresh fennel with liquid consistency, the crispiness of the fried basil, bitter taste of cocoa powder, balsamic acidity and flavor of shrimp.
Ingredients
- 100gr shrimps
- 100gr of corn
- A cup of milk
- Cocoa powder (one spoon per person)
- Half a cup of balsamic vinegar
- Tangerine peel or orange
- Middle faggot a few leaves of Basil (3 per person)
- A spoonful of honey
Instructions
- Put in a saucepan, add the honey and balsamic vinegar aromas to your liking (wanting a bit of cocoa) and simmer over low heat.
- When vinegar begins to boil, thicken up gradually. A trick to speed up this step is to melt a tablespoon of flour in two fingers of water, pour the mixture and turn so as not to form lumps. The flour when heated will act as a thickener. Alternatively you can use corn starch.
- The consistency is not solid nor liquid, but being neither devr somewhere in between, roughly the consistency of honey.
- Put in a bowl and let cool.
- Crush the fennel.
- Sautè and pour corn and fennel.
- Simmer for 10 minutes, adding a little water.
- Passed in the blender with the milk until you have a smooth paste.
- Just blanch the shrimp in pan with a knob of butter, blending with a splash of white wine.
- Typically when they are cooked shrimp have two problems: close on themselves and become chewy.
- To avoid this, after cleaning them, go for horizontal incisions along the abdomen, so will not quit. Let them go in the pan for 1 minute.
- In the meantime, wash the basil leaves and spianatele well and FRY in a pan.
- At this point all you have to do is place on the plate, so put the cocoa on the bottom of the plate, above put the cream corn and fennel (passed to sieve to eliminate any lump), place the prawns and ultimate with fried basil leaves and drops of balsamic reduction.
