Shrimp and sausage parmentier
Parmentier is what we call a mash whose base is potato purée. We recommend using this cooking style to make un an original appetiser: shrimp skewers served on a bed of potato mash with shallots and black sausage. It’s an appetiser that will greatly please your guests.
FOR 4 PEOPLE
- 1 box of Argentinean red shrimp 400g Grand Krust
- 1 potato
- 2 shallots
- ½ l of milk
- 150 g of black sausage
- salt
- olive oil
PER 100 GRAMS
- Energy 121
- Proteins6
- Carbohydrates 7.2
- Fats7.4
Tempranillo - Young red wine
Step by Step
Peel the shrimp and remove the intestines.
Heat the shrimp heads in milk until it begins to boil.
In another pot, add a lug of olive oil and poach the finely chopped shallots and potato.
Mix the shrimp heads and milk, then strain. Add them to the potato and shallots. Let everything simmer for 15 minutes.
Set aside four shrimp tails for decoration and chop up the rest.
Blend the potato mixture.
Season the chopped shrimp, sauté, and add to the purée.
Chop up the garlic and the black sausage and sauté.
Skewer the shrimp tails with a wooden skewer, season, and sear in a pan with a few drops of oil.
Put the parmentier in a glass, spread some sausage on top, place a brochette, and sprinkle with chopped chives.
- Share it! :)
