Viennese Stewed Shrimps
4 servings
30 minutes
The recipe is taken from the book "Seafood. Very Simple.
Calories315.4kcal
Proteins42.3grams
Fats7.8grams
Carbohydrates8.5grams
Shrimp
900
g
Shallot
2
head
Vegetable oil
0.3
glass
Brandy
0.3
glass
White wine
0.5
glass
Sugar
pinch
Tomato puree
1
tbsp
Butter
1
tbsp
Wheat flour
1
tbsp
Cayenne pepper
to taste
Salt
to taste
1
Wash and clean the shrimp.
- Shrimp: 900 g
2
Fry shallots in vegetable oil.
- Shallot: 2 heads
- Vegetable oil: 0.3 glass
3
Add shrimp, pour in brandy, and ignite.
- Shrimp: 900 g
- Brandy: 0.3 glass
4
When the flame goes out, add white wine, sugar, tomato puree, salt, cayenne pepper, and simmer for 15 minutes.
- White wine: 0.5 glass
- Sugar: pinch
- Tomato puree: 1 tablespoon
- Salt: to taste
- Cayenne pepper: to taste
5
Take out the shrimp.
6
Melt the butter, mix it with flour, add 3 tablespoons of the sauce in which the shrimp were stewed, and stir.
- Butter: 1 tablespoon
- Wheat flour: 1 tablespoon
7
Pour in the remaining sauce, bring to a boil, and strain.
8
Add the shrimp to the prepared sauce and warm it up a bit.
