this recipe a bit improvised, that I put together the recipes found on the Internet. First time I cooked prawns (And eaten first), though maybe I did everything right but the result is a delight;))
Cocotte shellfish and potatoes (for 2 cocotte 420 ml)
- 5
scampi - shrimp 5
- 2 large potatoes
- 100 g of leek
- 100 gr shrimps already cleaned
- 100 ml fresh cream
- 50 g Gorgonzola picante
- 2 tablespoons grated Parmesan
- a pinch of ginger
- salt, pepper
1. Clean the shrimps and prawns: with scissors kitchen and make a cut along the back of the escape in order to open the shell slightly in two without creasing. The cut is made starting from the neck to the tail. When you open the shell slightly you will see a 'thread' black or dark red that runs throughout the cut. This should be removed. Then, wash the prawns under running water to remove any residue, but not for too long. Uvula are cleaned shrimp. We serve only the tail of crustaceans.
2. In a small saucepan with a little olive oil fry the leek, cut into pieces, prawns (tails) and shrimp (tails). Turn off the heat and leave aside.
3. Cook the potatoes and make a puree.
4. In a bowl pour the mashed potato, leek and shrimp with shrimp, fresh cream and chopped shrimp end end (or whisk). Mix well, add salt, pepper and a pinch of ginger.
5. Mounting cocotte: the bottom of a casserole add 1 / 2 of dough puree and shellfish, then cubes Gorgonzolla. Another Statto remaining dough, the cubes of Gorgonzola and over a tablespoon of Parmesan cheese.
6. Cook in preheated oven at 210 ° for 6-8 minutes or until the cheese will make a nice crust.
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