Shrimps with Braised Cucumbers

Rating: 4.00 / 5.00 (1 Votes)

Total time: 45 min



1. the crayfish with the cumin for 1 to 2 min. in boiling salted water form and quench in cold water. Separate the shrimp and claws from the body. Peel the tails and remove the intestines. Crack the claws and remove the meat.

Remove the peel from the cucumber, cut it into quarters lengthwise and remove the seeds. Cut diagonally into 1 to 2 cm wide pieces. Blanch the cucumber pieces briefly in salted water, rinse them on the spot in iced water and drain.

Remove the peel from the shallots and cut them into small cubes. In a saucepan, heat the oil and sauté the shallots until translucent, pour the clear soup. Add the cucumbers and garlic, sauté for a few minutes, add the dill and season with salt, nutmeg and cayenne pepper. Finally, melt 2O g of butter in it.

In a frying pan, foam the remaining butter and toss the crab meat in it for about 2 min. Season with salt and pepper.

Arrange the pickled cucumbers with the dill stock and the crabs in heated deep plates.

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