Scarlet Shrimp Confit with ginger and smoked black tea
What better time of year than Christmas to do your best and enjoy the glorious Scarlet Shrimp? This simple recipe respects the product by providing some exotic nuances that will delight your guests.
FOR 2 PEOPLE
- 4 pcs. Grand Krust scarlet shrimp
- 120ml of sunflower oil
- 1 cdta. black tea
- Jengibre
- 1 shallot
- 50ml brandy
- 350ml water
- Cornstarch
PER 100 GRAMS
- Energy 0
- Proteins0
- Carbohydrates 0
- Fats0
You'll need to
Scarlet shrimp Spectrum Grand Krust ClassicStep by Step
In a pan with sunflower oil, cook the black tea with a slice of ginger and cook for thirty minutes to flavor the oil. Set aside.
Remove the skin and head from the scarlet shrimps and set aside separately.
Over high heat, cook the shallot in bruinoise with the reserved heads and skins. Add the brandy and bring to the boil. Pour in the water, cover and simmer for five minutes. Mash.
In a saucepan, strain the resulting mixture and add the cornstarch with water and stir.
Skewer the scarlet shrimps and cook them for two minutes in the flavored oil.
Serve the sauce with the cooked scarlet shrimps and enjoy!
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