Salmorejo with prawns
Prepare to be surprised by this salmorejo with prawns recipe and its characteristic flavor.
FOR 4 PEOPLE
- 800g Vannamei prawns Grand Krust
- 800g of ripe tomatoes
- 25g of bread
- One garlic clove
- 175 grams of extra virgin olive oil
- Two boiled eggs
- Salt
- Fresh chives
PER 100 GRAMS
- Energy
- Proteins
- Carbohydrates
- Fats
You'll need to
Langostino vannamei crudo Spectrum The Wild Taste
You'll need to
Langostino vannamei crudo entero 700g Spectrum The Wild TasteYou'll need to
Salmorejo with prawns Spectrum The Wild TasteStep by Step
First, cut the tomatoes, crush them and pass them through the Chinese strainer.
Next, put them in a bowl with the garlic and the chopped bread. Put it aside while it hydrates.
Fill a pot with water and salt, let it heat.
In the meantime, peel the prawns and sauté the heads in a pan with a few drops of oil.
After sautéing them, place the heads in a Chinese strainer and press to obtain the coral.
Mix the coral with the extra virgin olive oil and reserve it.
It is time to boil the prawn tails for one minute and reserve them too.
Next, crush the tomato with the bread, season it and continue crushing while adding the prawn oil little by little: without putting it in its entirety, since we will reserve a few drops for decoration.
Now it is time to plate. Put some salmorejo on a plate, place some prawn tails in the center and finish with a chopped hard-boiled egg, chopped chives, and a few drops of the reserved oil. Bon Appetite!
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