Colossal Pan-cooked Argentine Shrimp with a Spicy Brown Rice Porridge.......
Shrimp cooked in toasted sesame oil and butter, turmeric, French herbs, ground peppers, sea salt, and chopped garlic.....with a 'porridge' of brown rice and shredded coconut, cooked in vegetable stock, seasoned with clarified butter, cilantro, thyme, chopped parsley & cilantro.....then drizzled with pan drippings from the shrimp to which a spoonful of Peri-Peri sauce was added......
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