Parsley Bread with Shrimp

Parsley Bread with Shrimp

Prep. 20 mins
Cooking 30 mins
Serving 4
Easy

INGREDIENTS Measurements

  

2 cups parsley leaves, chopped
1/4 cup milk
1/2 cup butter
2 eggs
1/4 Teaspoon vanilla
1 Teaspoon salt
3/4 cup flour
1/2 Teaspoon baking powder

  For the shrimps

2 tablespoons paprika
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin powder
1/2 teaspoon white pepper
10 shrimp (jumbo with shell)
salt

  For the sauce

2 tablespoon oil
1 onion, chopped
2 garlic cloves, sliced
1 cup tomato, diced
1/4 cup parsley, mint, chopped
Salt and pepper
2 tablespoon heavy cream

METHOD

  

  • - Preheat oven to 180 degrees C.
  • - Beat parsley with milk in an electric blender, until thick green sauce.
  • - Whisk butter, eggs, salt and vanilla with an electric beater.
  • - Mix flour with baking powder then add to the batter, knead well.
  • - Add the parsley sauce while beating.
  • - Grease and flour an oven cake pan, shaking off the excess flour, pour the mixture.
  • - Bake for about 20- 25 minutes or until doneness.
  • - Leave the bread to cool a bit, and then cut into rounds with cookie cutter
  • - Divide each round vertically to 2 circles.

  The shrimps

  • - Mix spices in a bowl, season shrimp.
  • - Steam the seasoned shrimp in a steamer for about 5 – 7 minutes.
  • - Cool shrimp, peel and cut into halves, then spread some sauce on the bread.
  • - Arrange shrimp halves; top with the other bread half.
  • - Serve with sauce.

  The sauce

  • - Heat oil in a sauté pan over medium heat, add onion and garlic.
  • - Stir for few minutes; add tomato and herbs, season with salt and pepper.
  • - Simmer until thick, remove from heat.
  • - Combine mixture with cream.
  • - Serve shrimp stuffed parsley bread with sauce.

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