Shrimp Stroganoff

In a bowl, add the cleaned and pre-cooked shrimp.Season them with the salt, the black pepper, the lime juice, mix well and let it all rest for 15 minutes.Cut the onion into small cubes and set aside.Cut the tomato in half, remove all the seeds and cut it into small cubes.Now, in a skillet, add one drizzle of olive oil, add the shrimp and fry until golden brown.Turn off the heat and set aside.Next, in another skillet, add one drizzle of olive oil, the onion chopped into small cubes, fry until golden brown.Add the tomato sauce, the table cream and the Brazilian cream cheese, stir all the ingredients together very well.Season with the salt, the black pepper and mix.Add the fried shrimp, the chopped tomato, parsley and chives to taste, stir and let it all cook for another 2 minutes.Serve with white rice and shoestring potatoes.

Shrimp Stroganoff
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Ingredientes

  • 300g of Cleaned and Pre-cooked Shrimp 
  • ½ Teaspoon of Salt 
  • 1 Pinch of Black Pepper 
  • ½ Lime 
  • ½ Medium Onion 
  • 1 Tomato 
  • Chives and Parsley to Taste

Sauce

  • ½ Pack of Tomato Sauce 
  • 1 Pack of Table Cream (200g) 
  • 1 Cup of Brazilian Cream Cheese 
  • ½ Teaspoon of Salt
  • 1 Pinch of Black Pepper

Modo de Fazer

In a bowl, add the cleaned and pre-cooked shrimp. 

Season them with the salt, the black pepper, the lime juice, mix well and let it all rest for 15 minutes. 

Cut the onion into small cubes and set aside. 

Cut the tomato in half, remove all the seeds and cut it into small cubes. 

Now, in a skillet, add one drizzle of olive oil, add the shrimp and fry until golden brown. 

Turn off the heat and set aside. 

Next, in another skillet, add one drizzle of olive oil, the onion chopped into small cubes, fry until golden brown. 

Add the tomato sauce, the table cream and the Brazilian cream cheese, stir all the ingredients together very well. 

Season with the salt, the black pepper and mix. 

Add the fried shrimp, the chopped tomato, parsley and chives to taste, stir and let it all cook for another 2 minutes. 

Serve with white rice and shoestring potatoes.

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