Cassoulet with potatoes and king prawns
This recipe of potato cassoulet with king prawns is a main dish ideal for serving during the coldest days of the year, when want to eat something hot and nourishing. The result is a tasty stew, where the flavor of the potatoes and king prawns combines perfectly with the sweet taste of ñora and a spicy taste that provide the garlic and chilli.
FOR 4 PEOPLE
- 1 box of Argentinean red shrimp 800 g Grand Krust
- 4 medium potatoes,
- 1 large onion,
- 3 cloves garlic,
- 1 chili pepper,
- 1 teaspoon of ñora pepper,
- 1 glass white wine,
- salt,
- olive oil,
- parsley
- Note: If we want to make this recipe for eight guests instead of four, we just have to double all the needed ingredients.
PER 100 GRAMS
- Energy 243
- Proteins16.8
- Carbohydrates 15.5
- Fats7.8
Albariño - Young white wine
Step by Step
Peel the king prawns
Peel the prawns, remove the intestines and put the prawns’ meat aside.
Sauté the heads and skins of the king prawns
Sauté the heads and skins in a pan with a dash of oil and crush them in order to get their juice.
Add the white wine
When the heads are browned, add the white wine, let the alcohol evaporate, cover them with water and let it cook for ten minutes.
Strain the broth
Strain the broth and the king prawns aside.
Sauté the onion and garlic
In the same pan, fry the chopped onion and garlic
Prepare potatoes
Peel the potatoes and start nailing them with the knife, making a little twist to break them.
Add the chilli, ñora meat and potatoes
When the onion begins to be transparent, add the chilli, ñora and potatoes. Sauté everything for about 5 minutes.
Add the broth
After that, we add the broth, season to our taste and cook during fifteen minutes.
Add the king prawns
Add the meat of the king prawns and cook for five minutes more. and we can serve the dish with a chopped parsley on top.
- Share it! :)
