Breaded duchess shrimp . Dish from the beginning of the century made mainly with shrimp that will delight you with its exquisite aristocratic flavor
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- 1 Story
- 2 Ingredients
- 1 For the sauce
- 3 Preparation
- 4 Source
It is unknown which duchess coined this recipe that passed into the Cuban family kitchen. Possibly it belonged to the so-called sugar aristocracy, landowners who bought noble titles with capital accumulated in the sugar industry, between the 18th and 19th centuries . Either way, the distinction is underlined by the taste, which is truly superior since it is undoubtedly an aristocratic dish.
- 1 kg cooked shrimp, without carapace
- 500 gr of potatoes
- 2 eggyolks
- 1 1/2 tablespoons of butter
- 1 1/2 cups of cookiepowder
- 2 eggs
For the sauce
- 2 butter spoons
- 1 onion,chopped and sautéed until tender
- 2 tablespoons of flour
- 1 tablespoon of mustard
- 1/4 teaspoon pepperpowder
- 1 cup condensed broth
- 1/4 of Cupof evaporated milk
- Mix the sauce ingredients and cook them until they thicken a little, while maintaining a certain lightness.
- Meanwhile, make a mashed potato with the butter and egg yolks.
- Cover the peeled shrimp with portions of the mash, keeping their shape, so that the tails are visible, where they will be taken to eat.
- Pass them through beaten egg and powdered cookie.
- Fry them in very hot fat, until they are browned on both sides.