Shrimp Quenelle

Name: Shrimp Quenelle
Yield: 6
Ingredients: 500 g of clean shrimp; 2 egg whites; 1 1/4 cup of fresh heavy cream; Salt and black pepper to taste; For the sauce; 1 chopped onion; 2 tablespoons of olive oil; 4 diced tomatoes, skinless and seedless; 1/3 cup of coconut milk; 1 tablespoon of lemon juice; 2 tablespoons of chopped cilantro

1
500 g of clean shrimp
2
2 egg whites
3
1 1/4 cup of fresh heavy cream
4
Salt and black pepper to taste
5
For the sauce
6
1 chopped onion
7
2 tablespoons of olive oil
8
4 diced tomatoes, skinless and seedless
9
1/3 cup of coconut milk
10
1 tablespoon of lemon juice
11
2 tablespoons of chopped cilantro

Ingredients

1
500 g of clean shrimp
2
2 egg whites
3
1 1/4 cup of fresh heavy cream
4
Salt and black pepper to taste
5
For the sauce
6
1 chopped onion
7
2 tablespoons of olive oil
8
4 diced tomatoes, skinless and seedless
9
1/3 cup of coconut milk
10
1 tablespoon of lemon juice
11
2 tablespoons of chopped cilantro

Directions

1
Process the shrimp through a processor or blend it slowly in a blender until smooth
2
Mix well to combine the ingredients
3
Place the mixture in a bowl over an ice bath and whip the egg whites until stiff peaks form
4
Mix everything together, adding the heavy cream gradually without stopping to stir
5
Season with salt and black pepper to taste
6
Refrigerate for a few minutes
7
Prepare the sauce: Fry the onion in olive oil until it starts to brown
8
Add the diced tomatoes and cook for a few minutes
9
Then add the remaining ingredients, including 1/3 cup of water, and stir well
10
Simmer over low heat for 15 minutes, stirring occasionally
11
Season with salt and black pepper to taste
12
Serve the shrimp quenelle hot with the prepared sauce
13
Serve 6 portions
14
Note: If desired, serve with boiled cassava root cut into slices, seasoned with salt and olive oil.