Puree
1 tablespoon grated cheese
1 tablespoon butter
1 kilogram of potatoes
2 eggs
Salt to taste
Shrimp Refogado
2 tablespoons butter
1 tablespoon tomato sauce
0.5 kilogram medium-sized shrimp, cleaned
1/4 teaspoon well-chopped bell pepper
1/2 teaspoon well-chopped tomato without skin and seeds
1 well-chopped garlic clove
1 medium-sized chopped onion
Salt to taste
Sauce
1 cup cold milk
1 tablespoon olive oil
1 tablespoon cornstarch
1 tablespoon tomato extract
1 tablespoon butter
Salt to taste
Talharim
0.5 package of talharim (250 grams)
1 tablespoon flour
Salt to taste
Parmesan cheese for sprinkling
Accessory
Size: 35 x 23 centimeters
Puree
1 tablespoon grated cheese
1 tablespoon butter
1 kilogram of potatoes
2 eggs
Salt to taste
Shrimp Refogado
2 tablespoons butter
1 tablespoon tomato sauce
0.5 kilogram medium-sized shrimp, cleaned
1/4 teaspoon well-chopped bell pepper
1/2 teaspoon well-chopped tomato without skin and seeds
1 well-chopped garlic clove
1 medium-sized chopped onion
Salt to taste
Sauce
1 cup cold milk
1 tablespoon olive oil
1 tablespoon cornstarch
1 tablespoon tomato extract
1 tablespoon butter
Salt to taste
Talharim
0.5 package of talharim (250 grams)
1 tablespoon flour
Salt to taste
Parmesan cheese for sprinkling
Accessory
Size: 35 x 23 centimeters
Puree
Boil the potatoes, mash them, and simmer over low heat with the two eggs, butter, grated cheese, and salt to taste. Reserve
Shrimp Refogado
Cut the shrimp into small pieces
In a pan, sauté the butter, onion, garlic, tomato sauce, bell pepper, and salt
Add the shrimp, letting it cook for 5-10 minutes. Reserve
Sauce
Dissolve the cornstarch in milk and then place it in a pan with tomato extract, salt, butter, and olive oil
Mix everything and simmer until slightly thickened. Reserve
Talharim
Cook the talharim in water with salt, remove from the pan, and drain
Moisten the cooked pasta with flour to prevent sticking. Reserve
Assembly
Grease a baking dish with butter and line it with half of the potato puree
The second layer should be the shrimp refogado, the third, the cooked talharim, and the fourth, the sauce
Top it off with the remaining potato puree
Sprinkle Parmesan cheese
Put it in a hot oven to warm up and brown.
