Shrimp with Chestnut Puree
Camarão com Puré de Castanha
Camarão com Puré de Castanha
INGREDIENTS
- Brasmar whole shrimp
- 400 g frozen chestnuts
- cornbread
- Bacon
- Cress
- Butter
- 1 Onion
- Garlic
- Salt
- Oil
- 1 Green Apple
PREPARATION
Cook the chestnuts for 10 minutes.
Leave 1/3 of the cooked chestnuts aside to add to the crumble.
Roast the remaining chestnuts until they gain a little color.
Chop 1 onion. Sauté the chopped onion.
Crush the roasted chestnuts and add 1 tablespoon of butter.
Grill 4 shrimp.
Chop the cooked chestnuts that were set aside.
Chop the apple into cubes.
Chop the bacon and 2 slices of cornbread into small pieces.
Sauté the bacon in olive oil, add the chestnuts, chopped cornbread and apple. Wrap until crispy.
Season the watercress with olive oil and salt.
Grill the shrimp with olive oil and salt for 1 minute each.
To plate: puree, chestnut crumble, watercress and shrimp on top.
PREPARATION
Cook the chestnuts for 10 minutes.
Leave 1/3 of the cooked chestnuts aside to add to the crumble.
Roast the remaining chestnuts until they gain a little color.
Chop 1 onion. Sauté the chopped onion.
Crush the roasted chestnuts and add 1 tablespoon of butter.
Grill 4 shrimp.
Chop the cooked chestnuts that were set aside.
Chop the apple into cubes.
Chop the bacon and 2 slices of cornbread into small pieces.
Sauté the bacon in olive oil, add the chestnuts, chopped cornbread and apple. Wrap until crispy.
Season the watercress with olive oil and salt.
Grill the shrimp with olive oil and salt for 1 minute each.
To plate: puree, chestnut crumble, watercress and shrimp on top.
