English polski
Swiateczne krewetki z pieczonymi ziemniakami i kawiorowa smietana
Back
Krewetki vannamei gotowane uniwersalne tacka
2 servings 45m

Festive prawns with roast potatoes and caviar cream

Ingredients

  • 500g cooked whole Norso shrimp

  • 2 large potatoes (preferably floury baking potatoes)

  • 1/2 red onion

  • 1 clove garlic

  • 2 tablespoons olive oil

  • 1 tablespoon butter

  • 1 teaspoon smoked paprika

  • Salt and freshly ground pepper to taste

  • 100g heavy cream (18%) or crème fraîche

  • 1 tablespoon salmon caviar (or other red roe)

  • 1 tablespoon chopped fresh dill (for garnish)

Optional:

  • 1/2 teaspoon lemon juice for the cream

Recipe instructions

Potatoes

  1. Preheat the oven to 200℃ (top/bottom heat).

  2. Wash the potatoes thoroughly (do not peel them), pat dry, and rub them with a little olive oil and salt.

  3. Prick the potatoes several times with a fork, then wrap them in aluminum foil or place them directly on a baking sheet.

  4. Bake for about 40-50 minutes, or until tender.

Shrimp

  1. Dry the cooked Norso shrimp with a paper towel.

  2. Thinly slice the red onion and mince the garlic.

  3. Heat the butter and olive oil in a frying pan. Add the onion and sauté over low heat until softened (about 3-5 minutes).

  4. Add the chopped garlic and smoked paprika and sauté for another minute (be careful not to burn the garlic!).

  5. Add the shrimp and cook just until heated through (remember, they're already cooked!), about 2-3 minutes. Season with salt and pepper.

Caviar cream and serving

  1. In a small bowl, combine the heavy cream/crème fraîche with salt, pepper, and optional lemon juice.

  2. Cut the baked potatoes in half lengthwise (don't cut all the way through). Gently spread them apart.

  3. Dry the insides of the potatoes with olive oil and gently mash the flesh with a fork.

  4. Place a generous spoonful of the prepared cream on each potato half.

  5. Garnish the potatoes with red roe and fresh dill.

  6. Place the baked potatoes on a plate next to the warm, seasoned shrimp with red onion rings.

Chef's Tip: For perfect baking potatoes, choose varieties with a high starch content (e.g., Irga, Bryza). For a festive touch, add a pinch of grated horseradish to the cream.

See also