Seafood spread cream
This seafood spread cream is a classic for the Christmas menus in many homes. This is a delicious starter, soft and very nutritious that will delight our guests. In this recipe we propose to prepare the cream with wild scampi and Argentinean red shrimps, but it is still great when prepared with other seafood.
FOR 4 PEOPLE
- 4 Argentinean red shrimps Grand Krust
- 4 wild scampi Grand Krust
- 1 onion
- 1 tomato
- 1 carrot
- 1 bayleaf
- 8 toasts
- 2 garlic cloves
- A few drops of Pernod
- ½ cup rice
- Salt
- Olive oil
- Extra virgin olive oil
- 100 ml of liquid cream
- Note: If we want to make this recipe for 8 guests instead of 4, we just have to double the amounts of all ingredients.
PER 100 GRAMS
- Energy 348
- Proteins17.4
- Carbohydrates 25.2
- Fats19.3
Penedés - Barrel Aged wine
You'll need to
Scampi 700 g Spectrum Grand Krust ClassicStep by Step
Peel the scampi and the Argentinean red shrimps
Peel off the scampi and the Argentinean red shrimps, and separate the flesh from the skins and heads. When finish, put them aside.
Prepare the toasts
Rub the toasts with garlic and put them aside.
Sauté the garlic and vegetables
Put a splash of oil in a fry-pan and sauté the garlic until golden. After, add the chopped vegetables and sauté together until they take colour.
Incorporate the tomato, the skins and the heads
Incorporate the bayleaf, and the grated tomato and cook for 5 minutes over medium heat. Add the skins and the heads we put aside and sauté them together for 5 minutes more.
Add the rice
Incorporate the rice, cove rwith water, let it boil 30 minutes and season to taste.
Pass the broth through a strainer and put in a pan on heat. Incorporate the cream, the scampi tails and the Argentinean red shrimps chopped. Let the mixture boil for 5 minutes, season to taste with salt and put a few drops of Pernod for flavour.
Decorate the seafood spread cream
Decorate the spread cream with a few drops of cream, a few drops of extra virgin olive oil and the toasts.
- Share it! :)
