Ingredients
- 500 grams of cleaned medium shrimp
- 1 onion, chopped
- 4 tablespoons butter
- Salt to taste
- 1/2 cup tomato puree
- Salt to taste
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup brandy
- 1 tablespoon of cornstarch
- 1 cup heavy cream
- 1/2 cup sliced mushrooms

How to prepare
- Season the shrimp with salt and lemon juice. Reserve. Fry onion in butter until golden.
- Add the tomato puree and cook over low heat for about 4 minutes.
- Add Worcestershire sauce and mustard. Mix well. Add the seasoned shrimp and cook over high heat for three minutes. Then turn off the flame.
- Heat a ladle with brandy, ignite the drink with a match and pour over the shrimp to flambé.
- Combine Cornstarch dissolved in the sour cream and mushrooms. Take back the heat and simmer, stirring until it thickens, without boiling. Serve at once.
Tips:
Serve with white rice and sautéed potatoes.
Serves 6 people.
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