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Beetroot Salmorejo with Prawns

Beetroot Salmorejo with Prawns

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Beetroot Salmorejo with Prawns

 

Ingredients (4 people):


– 500 gr of beets
– 500 gr of ripe tomatoes
– 1/2 clove of garlic
– 150 gr of sliced ​​bread without crust
– 100 gr of extra virgin olive oil
– 20 gr of apple cider vinegar
– 1 teaspoon salt
– a little pepper
– 500 gr of prawns



Elaboration:


We wash the beets well, peel them and cook them in water with a handful of salt. As the beet takes a long time to cook, it is better to make it in a pressure cooker, if we cut them into pieces it will take about 20/25 minutes after the steam rises, if we leave them whole for 30 to 45 minutes depending on the size . When they are cooked we wait for the steam to go down, we open the pot and let them cool down along with a little of the cooking water.


Next we wash the tomatoes, remove the core, cut them into cubes, add them to the mixer glass together with the beet cut into pieces, a little of the broth from the cooking of the beets, garlic, salt and pepper and We beat well, first at low power and then strong for about 3 minutes. After that time, add the bread and vinegar to the glass and continue beating (strong power) until everything is well integrated.


To finish our salmorejo, add the olive oil to the glass and beat for a minute, gentle power. We put the salmorejo in the fridge and let it cool (If our mixer does not have enough power, we will have to pass the salmorejo through the Chinese so that it remains as a fine cream).


Once the salmorejo has cooled, peel the prawns leaving only the part of the tail (the heads and bodies can be frozen to make a seafood broth at another time) and add a few drops of olive oil to a frying pan or griddle, When the pan is hot, add the prawns and a little salt and fry them on both sides for about half a minute so that they do not get too dry.


We fill the salmorejo and serve it accompanied by the prawns.

 

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