Cream pepper scampi
Instructions
Put in a casserole the onion and coarsely chopped, celery and parsley.
Cover with water, bring to a boil and add salt.
After 30 minutes, add the pepper and simmer another 10 minutes.
Turn off the heat and when the broth has cooled, strain it.
Heat a tablespoon of oil in a saucepan and add the peppers washed and cut into thick strips.
Sprinkle the pretzels, moisten with half a glass of water, with low flame and cook for 20 minutes.
Scoperchiateli, join the tomato and continue cooking for another 5 minutes, or the time it takes for the sauce thickens.
Pass through a sieve and collected in a small saucepan.
Bring to the boil the broth and bake the shrimp after being washed.
After 3 minutes, turn off the heat and let them rest.
When the liquid has drained crustaceans declined by depriving them of the carapace, but leaving the head and tail fins.
Delete the thread.
Pour remaining oil flush in pepper cream, stirring with a whisk to mount it slightly.
Distribute in individual dishes, lay the shrimp and serve.
Ingredients and dosing for 4 persons
- 4 shrimp (about 100 g each)
- 2 sweet yellow peppers
- 1/2 cup of past raw tomatoes
- 4 tablespoons of olive oil extra virgin
- Salt
- For the broth:
- 1 onion
- 1 stalk of celery
- 10 stems of parsley
- Salt
- White pepper in grains