00:00Flatten the shrimp with the potato masher.
00:02Put the shrimp in the Ziploc bag.
00:05Season with salt, black pepper, garlic powder, vegetable oil.
00:10Mix well.
00:13Cut the butter into pieces.
00:16Melt in the pan with vegetable oil.
00:20Peel a few garlic cloves.
00:24Put the garlic and the shrimp in the pan.
00:30Fry for three minutes.
00:32Remove the shrimp onto a plate.
00:35Mash the garlic in the pan.
00:38Peel a red onion.
00:41Finely chop the onion and saute in the pan.
00:50Dissolve chicken seasoning in water.
00:54Pour the broth into the pan.
01:04Add sweet cooking cream.
01:14Squeeze the juice from a lime.
01:19Pour into the pan.
01:23Boil for five minutes.
01:25Season with herbs de Provence and oregano.
01:28Rinse the parsley in water.
01:32Finely chop the parsley and add to the sauce.
01:47Sprinkle the sauce with Parmesan, grated on the small grater.
01:50Mix well.
01:53Put the shrimp in the pan and mix well.
01:55C'est bon.
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