1 kg of shrimp
Salt, thyme, sauce, shallot and onion
1 tablespoon of butter
1 tablespoon of olive oil
2 finely chopped shallots
Black pepper
Half a lemon's juice
1 tablespoon of tomato extract
2 tablespoons of olive oil
For the cream
1 liter of milk
3 egg yolks and 3 whites
5 tablespoons of wheat flour
4 tablespoons of grated Parmesan cheese
Salt to taste
1 kg of shrimp
Salt, thyme, sauce, shallot and onion
1 tablespoon of butter
1 tablespoon of olive oil
2 finely chopped shallots
Black pepper
Half a lemon's juice
1 tablespoon of tomato extract
2 tablespoons of olive oil
For the cream
1 liter of milk
3 egg yolks and 3 whites
5 tablespoons of wheat flour
4 tablespoons of grated Parmesan cheese
Salt to taste
Wash and shell the shrimp, squeezing their heads
Leave them in salted water with black pepper and lemon juice
In a pan, place the butter, olive oil, and chopped onions, letting it brown until golden
Add the green seasoning and tomato extract
Pour the shrimp into this sauce, letting it cook in an uncovered pan over high heat
When removing from heat, add the olive oil
Prepare the cream
Mix 1 liter of milk with egg yolks and cornstarch to make a thick cream
After ready, combine with cheese
Assembly
Arrange in an ungreased pie dish, alternating layers of shrimp and cream
Beat whites until fluffy and garnish the parts with dollops
Serve hot
