Nejla @Nezlakitchen 7 months ago Super👍👍👍👍
Savor a scrumptious combo of succulent shrimp & earthy wild chicory in this easy yet elegant dish. Sauté shrimp in a zesty mix of herbs, spices, & tomato juice, cook with chicory, and delight in every bite!
Cookware: Hotpan 5lt 32cm
Cooking time: 17'
Total time: 45'
1kg large shrimp (No.1)
1kg wild chicory
1 dried onion
1 tbsp tarragon
10g lemon thyme
200g tomato juice
1 tbsp hot red pepper
1 tbsp salt
1 tsp black pepper
6 tbsp oil
Turn the stove to 7 and place the Hotpan 5lt 32cm cookware with the audiotherm on the carrot setting. As soon as it beeps, open the lid and put the shrimp in.
Sauté for 1 minute and turn the shrimp to the other side. Deglaze with the cognac. After 1 minute, remove the shrimp onto a platter.
Add the onion and fennel, both blended, to the pan. Add the oil and let it cook for half a minute.
Add the hot red pepper, tarragon, salt, pepper, and tomato juice. Put the shrimp back in, along with the dill and lemon thyme, and mix well to coat everything in the sauce.
Close the lid and set the audiotherm to the carrot setting for 10 minutes. As soon as the indicator reaches the steak setting, turn the stove down from 7 to 2 or 3.
Once it reaches the carrot setting, our dish will cook for 10 more minutes. Turn off the stove, remove the shrimp, turn the stove back to 7, and gradually add the wild chicory.
Stir and after 2-3 minutes, close the lid and set the audiotherm to the carrot setting for 7 minutes. Once it reaches the carrot setting, turn the stove down to 2 or 3.
When it beeps, open the lid, put the shrimp back in for 1-2 minutes, and then serve.
Enjoy your meal!