Carabinieri shrimp, mushroom and rosemary
Chef Vítor Sobral
Ingredients (10 pax)
800g of peeled carabinieri shrimp with head and tail
350g of halved brown mushrooms
200g of diced sun dried tomatoes
5 Cloves of garlic
1 Tablesponn of rosemary
0,3dl of tomato vinegar
0,5dl of extra virgin olive oil
Traditional sea salt (to taste)
Ground pepper (to taste)
Preparation (10 pax)
Sauté the mushrooms in 20 ml of oil and set aside.
Add the remaining oil to heat in the Cataplana, and when it is hot, add the prawns previously seasoned with salt.
Then add the mushrooms, garlic and rosemary.
Cover and leave to cook.
At the time of serving, season with ground pepper and a splash of vinegar.
Add the remaining oil to heat in the Cataplana, and when it is hot, add the prawns previously seasoned with salt.
Then add the mushrooms, garlic and rosemary.
Cover and leave to cook.
At the time of serving, season with ground pepper and a splash of vinegar.
Silampos products used in this recipe
