Breaded duchess shrimp

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


  1. Mix the sauce ingredients and cook them until they thicken a little, while maintaining a certain lightness.
  2. Meanwhile, make a mashed potato with the butter and egg yolks.
  3. 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.
  4. Pass them through beaten egg and powdered cookie.
  5. Fry them in very hot fat, until they are browned on both sides.


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