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Shrimp Saganaki with Limoncello and Goat’s Milk Cheese served with Garlic and Potato Dip

Shrimp Saganaki with Limoncello and Goat’s Milk Cheese served with Garlic and Potato Dip

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Ingredients

Quantity:
Ingredients for the Shrimp Saganaki:
1 kg large Shrimps 
2 tablespoons olive oil 
2 spring onions, finely chopped 
2 cloves garlic, finely chopped 
2 shots Limoncello liqueur
1 shot white wine 
20 cherry tomatoes, chopped into small pieces 
100 g goat’s milk cheese
Sea salt 
Ground black pepper 
1 tablespoon parsley, finely chopped 
Ingredients for the garlic and potato dip:
2 medium size potatoes
2 cloves garlic
15 leaves parsley
1/3 cup olive oil
Salt
Pepper

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Shrimp Saganaki with Limoncello and Goat’s Milk Cheese served with Garlic and Potato Dip

Features:
  • Main Course
Cooking Methods:
  • Portions: 4
  • Μέτρια

Ingredients

  • Ingredients for the Shrimp Saganaki:

  • Ingredients for the garlic and potato dip:

Instructions

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Purchase the cleaned Shrimp (without shells or heads) from one of the Blue Island Fish Markets

for the Shrimp Saganaki:

Using a frying pan, fry the garlic and onion in olive oil until soft, add the cherry tomatoes and cook for 3 – 4 minutes. Douse with the wine and allow it to evaporate. Then add the shrimps and cook for another 2 minutes.

Add the Limoncello and stir. Season with salt and pepper and add the parsley. Remove from the heat and transfer to a baking dish. Crumble the goat’s milk cheese on top and cook under the grill for about 5 minutes.

for the garlic and potato dip:

Boil the potatoes and put them in a bowl. Put the olive oil, garlic, salt and pepper in a blender. Blend until the garlic is mashed. Then add the parsley leaves and blend gently. Pour the mixture onto the potatoes and mash with a fork.
Serve the Shrimp Saganaki together with the garlic and potato dip.
Bon appétit!

From Chef Noel Christo Bassil

admin

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