Shrimps with Feta Cheese & Paprika Cream

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Shrimps with Feta Cheese & Paprika Cream

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Ingredients

Feta Cheese Cream:
125 gr Feta cheese
125 gr cream cheese
50 gr heavy cream
20 gr brine
Paprika Cream:
150gr tomato paste
50 gr mayonnaise
40 gr Feta cheese
30 gr mustard
2 Florina peppers
1⁄2 teaspoon soya sauce
1⁄2 teaspoon Worcestershire Sauce
1 teaspoon oregano
1 teaspoon Sugar
Cucumber Pickle:
500 ml Water
200 ml white vinegar
75 gr Sugar
30 gr Salt
3 gr aniseed
5 pepper seeds
2 pcs cloves
3 pcs juniper
1 cucumber
Parsley Oil:
50 gr Parsley only the leaves
150 gr gevoo from the THAMYRIS OLIVE OIL company
Olive Crumble
225 gr olive flesh
50 gr whole grain wheat breadcrumbs
Shrimps
3 shrimps
Salt & pepper
gevoo by THAMYRIS Olive Oil company
  • Medium

Ingredients

  • Feta Cheese Cream:

  • Paprika Cream:

  • Cucumber Pickle:

  • Parsley Oil:

  • Olive Crumble

  • Shrimps

Directions

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Another delicious recipe shared by our friends Eleni and Alex from Food24_skg

How to Make the Feta Cheese Cream:

  1. Put all the ingredients in a blender and mix well.
  2. When the mixture is homogenized, the texture of the cream should be smooth.

How to Make the Paprika Cream:

  1. Bake the red peppers in the oven at 200 C until they soften.
  2. Place the peppers in a cling film wrap so that it is easier to peel off the peppers.
  3. Peel the peppers and remove all the seeds from the flesh.
  4. Add the peppers to the blender and mix well with the rest of the ingredients. Mix until homogenized.

How to Make the Cucumber Pickle:

  1. Put all the ingredients in a pan and broil for 3-4 minutes.
  2. Remove from the heat and leave to cool down completely.
  3. Cut the cucumber into very thin slices and place them in the liquid. Leave in the fridge.

How to Make the Parsley Oil:

  1. In a cooking pan, on a medium heat, add the gevoo and bring it to 80 C.
  2. When it has reached the temperature, pour it in the blender, add the parsley leaves and mix well.
  3. Strain with a cloth or a coffee filter to get just the purified oil. Leave in the fridge.

How to Make the Olive Crumble:

  1. Put all the ingredients in a blender and mix well until homogenized.
  2. Line a baking tray with greased paper, spread on the mixture, and bake at 100 C with the oven on fan, for approximately 2.5–3 hours.
  3. When ready, remove the tray from the oven and leave to cool down completely. Use your hands to break it in small, uneven pieces.

How to Cook the Shrimps:

  1. Remove the legs and the intestines, and keep the head and the tail.
  2. Use a souvlaki stick from bottom-up so that is does not lose its shape.
  3. Sprinkle with salt and pepper and sauté the shrimps in a frying pan with the gevoo for approximately 1.5 minutes on each side.

Shrimps with Feta Cheese Cream and Cucumber Pickle

Shrimps with Feta Cheese Cream and Cucumber Pickle
Shrimps with Feta Cheese Cream and Cucumber Pickle; Photo credit: Food_24skg

 

Food24_skg

Food24_skg is a foodie platform based in Thessaloniki, Greece and founded by Pastry Chef Eleni Grouna and Chef Alexandros Chatzigiannakis. Check out their Instagram page to discover many delicious culinary creations.

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