For the fish
4 fillets of shrimp (150 g each)
1 minced garlic clove
1 teaspoon of paprika
3 tablespoons of olive oil
Fresh thyme to taste
Salt to taste
1/2 cup of cachaça
For the crust
1 and 1/2 cups of pecans
100 g of butter
1 tablespoon of chopped scallions
100 g of all-purpose flour
To fry
1 tablespoon of olive oil
To accompany
3 tablespoons of butter
2 cups of cooked asparagus
2 cups of cooked green beans
2 cups of fresh spinach
Salt and pepper to taste
For the fish
4 fillets of shrimp (150 g each)
1 minced garlic clove
1 teaspoon of paprika
3 tablespoons of olive oil
Fresh thyme to taste
Salt to taste
1/2 cup of cachaça
For the crust
1 and 1/2 cups of pecans
100 g of butter
1 tablespoon of chopped scallions
100 g of all-purpose flour
To fry
1 tablespoon of olive oil
To accompany
3 tablespoons of butter
2 cups of cooked asparagus
2 cups of cooked green beans
2 cups of fresh spinach
Salt and pepper to taste
Step 1
In a bowl, place the shrimp fillets and season with garlic, olive oil, thyme, paprika, salt, and cachaça
Let it marinate for 30 minutes
Step 2
Blend in a processor the pecans, butter, scallions, and flour until a compact paste forms
Spread this paste over one side of each shrimp fillet
Step 3
Heat olive oil in a frying pan
Fry each shrimp with the non-paste side down
Place the fried shrimp in an oven-safe dish, drizzle with marinade, and bake for 20 minutes at medium heat
Step 4
In a frying pan, sauté the asparagus, green beans, and spinach
Season them
Distribute the spinach on plates, top with shrimp, and garnish with asparagus and green beans
Serve with shrimp sauce.
