06 Oct Sautéed Shrimp in pimento Butter with Cilantro Gnocchi & Pumpkin Cremer
(serves 1) prep time 60min
- Shrimp (26-30) 8 each
- Pimento chopped 2 oz
- Butter 2 oz ( salted butter optional )
- Garlic chopped 1 oz
- Salt ó tsp
- Black pepper ó tsp
- Potatoes 6oz ( cooked & mashed )
- Flour 6oz
- Egg 1 each (small)
- Cilantro 1 tbsp ( chopped )
- Pumpkin 4 oz (cooked)
- Coconut milk powder 4oz
- Butter salted 4 oz
- Salt 1tsp
- Black pepper 1tsp
- Pimento chopped 1 tbsp
- Onion diced 1 tbsp
In hot sauté pan add butter pimento and garlic, let cook for 2 minutes then add shrimp and toss. Add salt and black pepper ( if more is needed add to taste) . Lower heat and cook for 5minutes.
Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into half-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until
gnocchi have risen to the top; drain and serve.
In blender place hot cooked pumpkin with all other ingredients and blend until smooth. This can be served hot or cold.
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