Savory puffs with shrimp and corn

Preparation Wash the courgettes and lower them into cubes. Skip the courgettes with the chopped onion and a pair of tablespoons of oil, add 2 tablespoons of water and let it sauté for 10 minutes over medium warmth. Wash the prawns, peel them and open them to take away the black filament. Flatten them by gently beating with a meat mallet, prepare them on a plate and taste them with candy paprika. Put together a sauce with lemon, ginger, oil, salt and pepper. Serve the shellfish on a layer of courgettes, glaze with the freshly ready sauce and, lastly, adorn the dish with freshly chopped thyme. Elements eight entire prawns four courgettes 1 Tropea onion 1 tablespoon of candy paprika additional virgin olive oil lemon ginger thyme Salt and Pepper To Style. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe.

Elements 10 cream puffs (ready-made) 100 gr of shrimp 100 gr of corn 2 courgettes 50 gr of spreadable cheese parsley additional virgin olive oil Salt to style. Preparation Thaw the shrimp in boiling salted water for a couple of minutes. Wash the 2 courgettes, lower them into small items and sauté them in a pan with the oil for eight minutes, seasoning with salt. Maintain part of zucchini to make a cream within the mixer by combining the cheese, a pinch of salt and a drizzle of oil. Minimize the puffs in half, organize the zucchini cream obtained on the bottom, then organize the items of zucchini, corn and shrimp. Beautify the puffs with parsley leaves. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe