Tag: shrimps

Shrimps in puff pastry – Italian Cuisine

»Shrimps in puff pastry


First clean the shrimp (here I will explain how to do it correctly), eliminating the head, legs, carapace and the black fillet (the intestine), but leaving the tail intact.

Unroll the puff pastry and cut it into strips 1-2 cm wide (you will need more or less 1 strip for each shrimp).
Starting from the head side, wrap each shrimp with a strip of pastry, making the layers of pastry slightly overlap each other (press lightly to make them adhere too).

Arrange the prawns on the baking sheet lined with parchment paper, brush with the yolk (after having beaten it lightly with a pinch of salt), decorate with the sesame seeds and cook for about 15-20 minutes or until golden brown at 200 ° C, in preheated convection oven.

The shrimp in puff pastry are ready, you can serve them hot, lukewarm or even at room temperature.

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Lasagna, pesto and shrimps: the Christmas recipe #DaAssaggia – Italian Cuisine


Lasagna means family, love, party. This is why Emiliane Barilla has proposed them with an original recipe to bring to the table during the Christmas holidays

Italian traditions are a staple in our daily life, but even more so when the holidays arrive. Egg pasta is one of those traditions, capable of making us feel at home from the very first taste. And with a touch of creativity it is possible to transform it and combine the heritage handed down from generation to generation with today's innovation and needs, just as the Emiliane Barilla.

The famous range of egg pasta has represented the history of our country for over 100 years, with its 33 pasta shapes produced with durum wheat semolina and fresh category A eggs, of Italian origin only and raised on the ground. From tagliatelle to fettuccine, up to lasagna and cappelletti, with a delicate, rough and porous pastry, in order to perfectly accommodate any sauce.

On the occasion of Christmas, Emiliane Barilla wants to give new life to traditions by recommending tasty and easy-to-make recipes, such as lasagna with pesto and shrimp.

Lasagna with pesto and shrimp

Time: preparation 30 minutes – cooking 20 minutes

Ingredients for 4 people

900 g of shrimp
500 g Lasagna Emiliane Barilla
1 jar of Barilla Pesto
1 mozzarella
1 sweet provolone

Method

Blanch 800 g of prawns for 1 minute in a pan filled with boiling water. Once blanched, drain and let them cool.

In a bowl, chop the mozzarella and add it to the pesto. Then spread a spoonful of this mixture on the bottom of a 20 x 30 cm pan.
Spread the first layer of lasagna sheets in the pan, and cover it with a small part of the pesto and mozzarella mix. Add a few slices of sweet provolone and a portion of blanched prawns. Repeat the operation until the ingredients are finished.

Bake for 15 – 20 minutes in a preheated oven in static mode at 180 ° C.

Recipe Tempura shrimps with sweet and sour sauce – Italian Cuisine

Recipe Tempura shrimps with sweet and sour sauce


  • 140 g rice flour
  • 90 g vinegar
  • 80 g corn starch
  • 50 g sugar
  • 20 peeled and cleaned shrimp tails
  • 2 chillies
  • peanut oil
  • salt

For the tempura shrimp recipe with sweet and sour sauce, heat the sugar in a saucepan with the peppers cut in half. When it begins to brown, add the vinegar and leave it on the stove until the sugar crystals have dissolved. Add 50 g of water, a pinch of salt, bring to the boil and cook for 2-3 minutes. Filter everything and let it cool.
For the prawns: heat plenty of peanut oil in a saucepan. Mix the rice flour and starch with 200-210 g of ice water. Dip the shrimp tails into the batter. Dip them in boiling oil, a few at a time, and fry them for a couple of minutes, until they are golden and crunchy. Serve immediately with the sauce.

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