Friday, April 15, 2016

Crevette A La Marseillaise‏

I've written a short poem about summers.

SUMMERS ARE HERE
THE DREADED SUMMERS ARE HERE

It is so hard to stand in the kitchen in this heat and it's not even June yet.


So, I will try my best to share recipes which are quick to make like the recipe that I am going ot share today.


Crevette A La Marseillaise‏ is a southern french pasta recipe which is basically pasta made in a creamy tomato sauce with shrimps seared in paprika and tomato paste.

The name is so hard to pronounce had to hear it 97000 times before I could say it right.

Ingredients:

a packet of fettuccine pasta (400 grams) cooked

10-12 large shrimps peeled and devained

1 medium onion

4-6 garlic cloves

4 tablespoon tomato puree

1 cup chicken broth

2 teaspoon paprika

4 tablespoon sour cream

4 tablespoons olive oil

2 tablespoon butter

1/2 teaspoon dried thyme

salt and pepper to taste



Need to finely chop the garlic cloves and onion first.


On low heat, put olive oil in a pan and add onion and garlic. Cook till the onions are translucent and garlic is aromatic.


Sear in the shrimps and cook them for a minute. Add the chicken broth. Cook for 3 minutes.


Add paprika, salt, pepper and tomato puree and mix it all till the shrimps are properly coated.



Stir in some dried thyme and separate the shrimps from the sauce. DON'T JUDGE MY HANDS.


Now in the left over sauce add butter and mix it till it completely melts.

Then add the sour cream and stir until it is completely mixed.



video

Stir in the fettuccine and mix it till it is coated properly. Check if more salt and pepper needed.


Everything is ready at this point.

All you need to do is to plate the pasta in a bowl. Put the shrimps on top and sprinkle some chopped parsley or coriander and Crevette A La Marseillaise‏ is ready to serve.



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