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.
- 20 min
- 4 persons
- Difficulty Low
Ingredients of the recipe
- 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
Our star product
Nutritional information
- Energy121 Kcal
- Proteins6 g
- Carbohydrates7.2 g
- Fats7.4 g
Step by Step of Recipe
Step 1
Peel the shrimp and remove the intestines.
Step 2
Heat the shrimp heads in milk until it begins to boil.
Step 3
In another pot, add a lug of olive oil and poach the finely chopped shallots and potato.
Step 4
Mix the shrimp heads and milk, then strain. Add them to the potato and shallots. Let everything simmer for 15 minutes.
Step 5
Set aside four shrimp tails for decoration and chop up the rest.
Step 6
Blend the potato mixture.
Step 7
Season the chopped shrimp, sauté, and add to the purée.
Step 8
Chop up the garlic and the black sausage and sauté.
Step 9
Skewer the shrimp tails with a wooden skewer, season, and sear in a pan with a few drops of oil.
Step 10
Put the parmentier in a glass, spread some sausage on top, place a brochette, and sprinkle with chopped chives.
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