Shrimp Salpicão Recipe

The shrimp sausage is an ideal appetizer for Easter lunch and even for Good Friday. It is quite simple to organize and guarantees to please everybody! Do this fast and simple suggestion from Specialfood and put together an exquisite shrimp sausage, checking the following step-by-step.

Substances for making shrimp sausage:

500 grams of shrimp fillet

250 grams of potato straw

2 items of grated carrots

200 grams of chopped beak pepper

150 grams of sliced ​​inexperienced olives

5 chopped garlic cloves

1 drizzle of virgin olive oil

Inexperienced onion to style

salt to style

Learn how to make shrimp sausage:

To arrange a scrumptious shrimp sausage, begin by washing the shrimp fillet within the drying rack. Permit the water to empty and, if mandatory, place the shrimp on a fabric to dry completely. Wash and grate the carrots and put aside.

Tip: Season the shrimp with wonderful herbs of your selection.

Warmth the oil in a skillet or wok. Add the garlic and, as quickly because it begins to brown, add the shrimp. Sauté in garlic oil for 3-5 minutes (till they flip pink) and season with salt.

Place the olives, chopped chili pepper, crushed chives and grated carrots in a bowl and blend collectively. Add the shrimp and half the potato chips. Drizzle with a drizzle of oil and, if mandatory, appropriate the salt. Beautify with the remainder of the potato straw round it.

Your shrimp sausage is able to serve! Function an aperitif for an exquisite Easter lunch.

For those who're a fan of sausage, try tips on how to put together hen sausage with cream and sausage with ham.

Depart your remark or query and luxuriate in along with your family members!

For those who appreciated the Shrimp Salpicão recipe, we propose you enter our Salpicão Recipes class. You may as well go to a listing of the most effective Brazilian recipes. You may be interested to read about the peruvian rooster broth recipe/ peruvian baked rooster recipe/ peruvian squash locro recipe/ hen aguadito recipe/ roasted corn recipe.

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