Appetizer

Camarão Assado com Manteiga de Alho Queimado, Mil-Folhas de Batata-Doce & Emulsão de Pimentão-Fumado

Name: Camarão Assado com Manteiga de Alho Queimado, Mil-Folhas de Batata-Doce & Emulsão de Pimentão-Fumado
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 12 large wild prawns (about 500g), peeled, deveined; 2 medium sweet potatoes, very thinly sliced; 3 tbsp olive oil (plus 100ml for emulsion); 60g unsalted butter; 6 garlic cloves, 2 minced, 4 sliced thin; 1 red bell pepper, roasted, peeled, diced; 1 tsp smoked paprika; 80ml fish or chicken stock; 1 tbsp sherry vinegar; 1 small yellow onion, quartered; 1 bay leaf; Sea salt & white pepper; 1 tbsp fleur de sel; Microgreens or pea shoots for garnish; 1 tsp pimenton de la vera (smoked Spanish paprika)

Portuguese wild prawns seared until pink and barely opaque, basted in foaming brown butter infused with charred garlic. Accompanied by thinly sliced sweet potato arranged in delicate layers and baked until crispy. A silken pimentón-fumado emulsion—built on olive oil, smoked paprika, red pepper, and a whisper of fish stock—ties all elements together in sophisticated harmony.

872cal 57gprotein 58gcarbs 48gfat 20min prep 45min cook 2serves

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