Parsley Bread with Shrimp

Parsley Bread with Shrimp

Prep. 20 mins
Cooking 30 mins
Serving 4

INGREDIENTS Measurements

  

2 A cup of parsley leaves
1/4 A cup of milk
1/2 A cup of butter
2 eggs
1/4 Teaspoon vanilla
1 Teaspoon salt
3/4 Flour cup
1/2 Teaspoon baking powder

  Shrimp

2 tablespoon paprika
1/2 Teaspoon ground ginger
1/2 Teaspoon garlic powder
1/2 Teaspoon ground cumin
1/2 Teaspoon white pepper
10 Large shrimp with peel
salt

  Herbal Tomato Sauce

2 Tablespoon oil
1 Chopped onions
2 Clove of garlic slices
1 cup chopped tomatoes
1/4 A cup of minced parsley and mint
Salt and Pepper
2 Tablespoon cream for a builder

METHOD

  

  • Preheat the oven to 180 ° C.
  • Mix the parsley with the milk in the electric blender until we get a thick liquid (green sauce).
  • Beat the butter with the eggs, vanilla, and salt with an electric beater.
  • Mix the flour with baking powder and add to the butter mixture and knead well.
  • Add the parsley mixture to the dough while continuing to knead.
  • Pour the dough into a buttered mold and sprinkle with flour (remove excess flour).
  • Bake in the oven for about 20-25 minutes or until fully cooked.
  • Allow the bread to cool slightly, then divide the slices into circles, then cut from the middle to two.

  For shrimps

  • Mix the spices in a bowl and season the shrimp.
  • Leave the shrimp in the marinade for an hour until it acquires the flavor
  • Put the shrimp in the steam cooker, sealing the pot for about 5-7 minutes until fully cooked.
  • Peel the shrimp and cut in half.
  • Place half of the bread in the serving dish, spread a spoonful of sauce and then squeeze half-shrimps.
  • Add another part of the sauce and then the other half of the bread.
  • Bread can be watered with a portion of shrimp sauce.

  For the sauce

  • Heat oil in a skillet over medium heat, add onion and garlic and stir until softened.
  • Add tomatoes and herbs and season with salt and pepper.
  • Stir until the sauce is firm, raise and add the cream.

TAGS

© 2019 Chef Osama. All Rights Reserved