| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | olive oil |
| | Shells and heads from shrimp |
| 2 | Shallots peeled, diced |
| 1 | cloves garlic peeled, sliced |
| 4 | Ancho chilies; seeded and chopped |
| 2 | Sprigs fresh cilantro; chopped |
| 1 | Serrano chili; seeded |
| 2 Tasse | Fish stock |
| 1 Esslöffel | Masa harina |
| 1 Teelöffel | lime juice fresh |
| 1/2 Teelöffel | honey |
| | salt |
|
1. Heat oil in a small saucepan over high heat. When it just starts to smoke, add shrimp shells and heads and saut? for 1 minute, stirring constantly, or until bright pink in color. Add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.
2. Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2 minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do not reduce. Pour into a blender and puree until smooth. Mix masa harina with enough cold water to make a paste. Then, with the motor running, add to the puree in the blender. Strain through a fine sieve and stir in lime juice, honey and salt. Keep warm until ready to use.
Serve Chorizo Fingers with Ancho Chili Puree.
To order Gma recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95
|
|
Anmerkungen zum Rezept:
keine |
