Shrimp brandade
Brandade is an easy-to-make appetiser and really tasty. It consists of an emulsion made from cream, potato and oil dressed with aromatic ingredients like garlic, guindilla pepper and white pepper. The result is an exquisite cream that you can spread over toast or use as a tartlet filling.
FOR 4 PEOPLE
- 1 box of Argentinean red shrimp 400g Grand Krust
- 1 potato
- 20 ml of cooking cream
- 2 cloves of garlic
- 1 guindilla pepper
- 50 ml of olive oil
- salt
- white pepper
- 4 slices of bread
PER 100 GRAMS
- Energy 128
- Proteins5.1
- Carbohydrates 9.7
- Fats7.4
Penedés - Barrel Aged wine
Step by Step
Peel the shrimp and save the heads.
Heat a pot of salted water and cook the shrimp tails for a few minutes.
After 2 minutes, take out the tails and cook a chopped potato in the same water.
While the potato is cooking, heat some oil in another pot and add the guindilla pepper and the sliced garlic; you want the garlic to become golden and crispy.
Heat the cooking cream and the shrimp heads in another pot. Let it simmer for 10 minutes so that it thickens. Stir now and then to keep it from sticking.
Once the potato has cooked, put it in the microwave for a couple of minutes on high power to eliminate any excess moisture.
Strain the oil and set aside the garlic chips and the pepper. Strain the cream.
Put the shrimp, potato, cream, salt and white pepper in a food blender. Mix well and add oil little by little.
Spread the brandade over the bread and grill them in the oven on maximum heat until they’re golden-brown.
Use the garlic chips and the pepper as decoration.
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