Historic Shrimp with Thyme

Name: Historic Shrimp with Thyme
Ingredients: 2 kg of shrimp; 100 g of lime taiti; 1 clove of garlic; 150 ml of olive oil; 50 g of ginger; 400 g of onion; 10 g of white pepper; 1 bunch of spinach; 500 g of ricotta cheese; 20 g of hot paprika powder; 10 g of Dijon mustard; 2 packets of thyme; 1/4 bunch of green scallion; 100 g of smoked shrimp flakes; 200 ml of dendrite oil; 500 ml of coconut milk; 500 ml of fresh heavy cream; 100 g of nuts; 200 ml of white wine; 500 g of Brussels sprouts; 500 g of fresh peas; 1 kg of rice; 3 kg of cassava root; 50 g of grated cheese; Slices of bacon

1
2 kg of shrimp
2
100 g of lime taiti
3
1 clove of garlic
4
150 ml of olive oil
5
50 g of ginger
6
400 g of onion
7
10 g of white pepper
8
1 bunch of spinach
9
500 g of ricotta cheese
10
20 g of hot paprika powder
11
10 g of Dijon mustard
12
2 packets of thyme
13
1/4 bunch of green scallion
14
100 g of smoked shrimp flakes
15
200 ml of dendrite oil
16
500 ml of coconut milk
17
500 ml of fresh heavy cream
18
100 g of nuts
19
200 ml of white wine
20
500 g of Brussels sprouts
21
500 g of fresh peas
22
1 kg of rice
23
3 kg of cassava root
24
50 g of grated cheese
25
Slices of bacon

Ingredients

1
2 kg of shrimp
2
100 g of lime taiti
3
1 clove of garlic
4
150 ml of olive oil
5
50 g of ginger
6
400 g of onion
7
10 g of white pepper
8
1 bunch of spinach
9
500 g of ricotta cheese
10
20 g of hot paprika powder
11
10 g of Dijon mustard
12
2 packets of thyme
13
1/4 bunch of green scallion
14
100 g of smoked shrimp flakes
15
200 ml of dendrite oil
16
500 ml of coconut milk
17
500 ml of fresh heavy cream
18
100 g of nuts
19
200 ml of white wine
20
500 g of Brussels sprouts
21
500 g of fresh peas
22
1 kg of rice
23
3 kg of cassava root
24
50 g of grated cheese
25
Slices of bacon

Directions

1
Remove the shells from the shrimp, leaving only the heads
2
Remove the guts and wash with lime
3
Then, season with salt, sweet oil, lime, minced onion, and thyme
4
Make a cut in the shrimp along its length without dividing it
5
Cook the spinach and mix with ricotta cheese, hot paprika powder, and butter
6
Place this filling in the center of the shrimp and wrap it with bacon slices
7
Then, fry in olive oil, turning carefully to not break apart
8
Make a sauce with the shrimp shells, onion, garlic, parsley, olive oil, fish flakes, and 2 liters of water
9
Let it cook for 20 minutes
10
Sauté in dendrite oil minced onion, ginger, garlic, white wine, Dijon mustard, and hot paprika powder
11
Add the sauce from the shrimp shell
12
Then add thyme and chopped green scallion
13
Let it thicken
14
Make a puree with cassava root that is well consistent
15
Cook the rice and then sauté with olive oil, minced onion, and tomato without skin or seeds
16
Add cooked Brussels sprouts and heavy cream, and grated cheese
17
Make an impression at the bottom of the plate and shape the rice
18
Around it, place the puree of cassava root and put it in the oven to gratinate
19
When done, arrange the shrimp in the center of the plate.